Prawns with Ginger & Spring Onion

Ingredients

• 500g raw shell-on king prawns, deveined and rinsed
• 1 tbsp Shaoxing rice wine
• 1 tsp cornflour
• 3 tbsp vegetable oil
• 60g fresh ginger, peeled and finely sliced
• 6 spring onions, cut into 4cm lengths
• 3 cloves garlic, sliced
• 2 tbsp Shaoxing rice wine
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp caster sugar
• 1/2 tsp ground white pepper
• 3 tbsp water
• 1 tsp toasted sesame oil

Method

1. Snip along the backs of the prawns with scissors and remove the vein, leaving the shells on. Pat very dry, then toss with the first measure of Shaoxing wine and the cornflour and leave for 10 minutes.

2. Stir the soy sauce, oyster sauce, sugar, white pepper and water together in a small bowl.

3. Heat 2 tbsp of the oil in a wok over a high heat. Fry the prawns for 1 1/2 to 2 minutes, turning, until they turn pink on the outside. Remove to a plate.

4. Add the remaining oil and stir-fry the ginger for 1 minute until fragrant. Add the spring onions and garlic and stir for 30 seconds.

5. Return the prawns and splash the second measure of Shaoxing wine around the edge of the wok. Pour in the sauce and toss for 1 minute until the prawns are cooked through and glossy.

6. Finish with the sesame oil and serve with steamed rice.