Nguyên Liệu

5 prawns, in shells, with heads
1 tablespoon rice wine
2fl oz (50ml)vegetable oil
1/4 teaspoon salt, or to taste
1 tablespoon fresh ginger, shređed
1/4 teaspoon sesame oil
1/2 cup (120ml)high stock
1 tablespoon scallions, shređed
1 tablespoon sugar
1/4 teaspoon MSG (optional)

Cách Làm

Remove the heads from the prawns and set asidẹ Remove the legs, shell, devein and wash. Cut each prawn body into 3 equal sections.

Heat the oil in a wok until moderately hot.

Ađ the prawn heads and ginger.

Use a scoop to press the heads against the sides of the wok so the fat seeps out, colouring the oil red.

Ađ the prawn sections and stir-fry for 1 minutẹ

Ađ the stock, sugar, rice wine, MSG (optional), and salt. Simmer over low heat for 5 to 6 minutes, or until the prawns are just cooked.

Remove the prawn heads and place in dish with the prawn sections to top.

Boil the sauce in the wok over high heat until thickened.

Sprinkle with sesame oil.

Ađ the scallions and garlic shreds, pour the sauce over the prawns, and servẹ