10 oz./300 g prawn/shrimp, peeled, deveined, rinse well
1 tbsp.chopped scallion
3 garlic cloves, sliced
1 slice fresh ginger, cut julienne
1 hot red pepper, chopped fine
5 tbsps.vegetable oil
1 tbsp.Chinese rice wine, or dry sherry
2 tbsps.light soy sauce
1/2 tsp.white sugar
How to make Juicy Prawn:
Heat 5 tbsps.vegetable oil in a wok till hot, but not yet smoking, stir-fry the prawn/shrimps until golden-brown, drain well in a colander and set aside for later use.
Pour off the excess oil, leaving about 2 tbsps in the wok, saute the scallion, ginger, garlic, and hot red pepper briefly over high heat until aromatic, about 30 seconds, then put the cooked prawn/shrimps back into the wok, stir into all the seasonings, stew over medium heat until cooked.