In the hands of chef Lui, this simple but sophisticated dish looks deceptively easy, but there are a couple of pointers to take into consideration. It's best to deep-fry the prawns until they're partially cooked, so the prawn shells take on a distinctive fragrance. The other point to remember is the timing - have all your ingredients ready or premixed. It's all about split-second cooking so the prawns cook through but remain succulent. Should you decide not to deep-fry the prawns, you can stir-fry them instead. To devein the unshelled prawns, insert a thin skewer where the body joins the head and tease the vein out.
- For deep-frying: vegetable oil
- 12 uncooked prawns, unpeeled, deveined
- To serve: finely chopped spring onion
- 1½ tsp light soy sauce
- ¾ tsp dark soy sauce
- 60 ml Shaoxing wine
- 2 tsp caster sugar, or to taste
- 1For prawn seasoning, combine ingredients in a bowl, mix well and set aside.
- 2Half-fill a large wok with vegetable oil and heat over high heat until almost smoking (about 240C). Add prawns in batches (be careful, hot oil will spit and bubble up) and deep-fry, turning occasionally, until shells turn red (1-2 minutes). Remove with a slotted spoon and drain on paper towels.
- 3Return wok to medium-high heat with 1 tbsp frying oil, add prawns and prawn seasoning and stir-fry for 30 seconds to combine, then serve hot topped with spring onion.
Drink Suggestion: Sancerre matches well with the caramelised soy sauce on the prawns. Drink suggestion by Jason Lui