There is a well-patronized restaurant in Singapore that offers only three specialties. This is one of them. All the ingredients may be prepared ahead of time, leaving only the quick cooking to be done just before serving.
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Serves 4-6
- 750 g (1½ lb) large tiger prawns
- 4 tablespoons peanut oil
- 4 spring onions, cut into bite-sized lengths
- 3 red chillies, seeded and sliced
- 4 slices ginger, finely shredded
- 3 large cloves garlic, finely chopped
- Sauce
- 2 tablespoons Chinese wine
- 3 tablespoons light soy sauce
- 1 tablespoon sugar
- 2 teaspoons dark sesame oil
The prawns should have the sandy tract removed, and it is possible to do this while leaving the shells on. Make a small incision in the prawn above the tail segment. From just below the head, grasp the other end of the sandy tract and carefully draw out the whole length. Rinse the prawns briefly in cold water, then dry them well on kitchen paper. To make the Sauce, combine all the ingredients in a small bowl, stirring to dissolve the sugar.
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Heat a wok, add the oil and when very hot add the prawns and stir-fry on high heat until they turn red. Push the prawns to the side of the wok, toss in the spring onions, chillies, ginger and garlic and continue to stir-fry for less than a minute. Add the sauce ingredients and toss everything together for a further minute, then serve at once.