This involves stir-frying, boiling and steaming; all the elements are at work. You need to cook the prawns with the shell on so you can pick them up with your fingers and suck on them. This really simple dish works well for a shared table as it takes no time at all.
Mix together the dipping sauce ingredients and
Remove the legs from the prawns and then use a small sharp knife or a pair of scissors to make a shallow incision along the length of the belly of each prawn, but don’t peel or remove the heads. Marinate the prawns in the shaoxing for 10 minutes.
Heat a wok until just smoking. Add the peanut oil and, when hot, remove the prawns from the marinade and add to the wok. Stir-fry for 1 minute, then pour in the marinade and simmer until the wine evaporates and the prawns are cooked. Pile the prawns onto a plate and serve with the dipping sauce.
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