Step 1:

  • Prawns, medium, peeled and deveined 3.5 lbs.
  • Salt 1.5 tsp
  • White pepper, ground 0.5 tsp
  • Chinese Shaoxing wine 2 tbsp
  • Egg white 5 each
  • Corn flour 3 tbsp

Step 2:

  • Vegetable oil 1 cup

Step 4:

  • Ginger, peel and very finely diced 0.25 cup
  • Cloves of garlic, peeled and made into a paste 6 ea
  • Red chilies, small, dried 2 tsp

Step 5:

Step 7:

  • Sesame oil 0.5 cup
  • Scallions, cut in half lengthwise 4 bunches

Step 8:

  • Cashews 1.25 cups
  1. Step 1:

    Wash the prawns and marinate with salt, white pepper, Shaoxiang wine, the egg white and corn flour for about 20 minutes.
  2. Step 2:

    Heat a wok and add the vegetable oil. Reduce the heat to medium, add the prawns and stir-fry for a few seconds, just to set the corn flour mix on to the prawns.
  3. Step 3:

    Cool the prawns and store in the refrigerator.
  4. Step 4:

    In the wok on high heat stir fry the ginger, garlic and dried red chilli.
  5. Step 5:

    Add the soy sauce, ZhenJiang vinegar, sugar and Knorr® Professional Liquid Concentrated Chicken Flavor Base. Boil to reduce the sauce a little.
  6. Step 6:

    Cool the sauce and store until ready to use.
  7. Step 7:

    During service: Fry a portion of the part cooked prawns in sesame oil. Add a portion of the scallions and cook two minutes. Add a portion of sauce, heat through and allow to reduce slightly.
  8. Step 8:

    Plate with side of steamed rice. Garnish with cashews and a drizzle of sesame oil.