Recipe Ingredient
- 600g big prawns, neatly trimmed
- 1 tsp chopped young ginger
- 1 tsp chopped garlic
- 2 big onions, cut into rings
- 2 stalks spring onion, cut into 2cm lengths
- 1 stalk coriander, cut into 2cm lengths
- For sauce:
- 3 tbsp Shao Hsing Hua Tiao wine
- 1 1/2 tbsp soya sauce
- 2 tbsp oyster sauce
- 1 1/2 tbsp sugar
- 1 tsp sesame oil
- 1/2 tbsp thick black soya sauce
- Salt and pepper to taste
- Thickening (combine):
- 1 tsp cornflour
- 2 tbsp water
Instructions
- Sprinkle some tapioca flour over the prawns. Deep-fry the prawns in hot oil till they are semi-cooked. Dish out and put aside.
- Heat 2 to 3 tbsp oil in wok. Saute ginger and garlic. Add wine. When it is fragrant put in sauce ingredients. Mix in prawns and the rest of the ingredients. Stir-fry well. Add thickening and stir well. Add a dash of sesame oil to glaze the prawns. Dish out and serve.
