Ingredients
6 fresh water prawns (or jumbo prawns or big prawns) (I used 1.3 lbs gulf shrimps, deveined with shells on)
1 clove garlic (finely chopped) (3 cloves)
1 shallot, chopped
small piece of ginger chopped fine
1 teaspoon soy sauce (2 tbsp)
1 teaspoon rice wine or shaoxing wine (2 tbsp)
1/2 teaspoon sugar (1 tsp raw sugar, melt it in soy sauce in microwave)
1 teaspoon chopped scallions (green onion 3 sticks)
1 teaspoon cooking oil
Preparation
Heat up a wok with cooking oil.
Drop in the chopped garlic / ginger/shallots and lightly saute till light brown. Save in bowl.
Add in the prawns, soy sauce, wine, sugar and do a few quick stir. Use the wok turner to press each prawn down (pan-frying) for both sides of the prawn. Prawns are nice and brown.
Add in the chopped scallions. Cook till scallions are soft.
Cook’s Note:
The wok will get really dry and the prawns might appear burned but it’s fine as it will add that “charred” flavor to the prawns.
