500 g/1 lb large, raw tiger prawns
3 tablespoons peanut oil
2 spring onions (scallions), cut in short lengths
2 red chillies, sliced
1 tablespoon shredded fresh ginger
2 teaspoons finely chopped garlic
2 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon sugar
2 teaspoons oriental sesame oil
Make a small incision in each prawn just above tail segment and snip dark vein. From just below the head find other end of vein and carefully draw out whole length. Rinse prawns, leaving entire shell on. Blot dry with paper towels.
Heat wok, then add peanut oil. When oil is very hot, add prawns and stir-fry on high heat until they change colour. Add spring onions, chillies, ginger and garlic and fry for 30 seconds. Add remaining ingredients, and turn prawns in the sauce constantly for 1 minute. Serve at once.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)