This is simple and delicious; the chives and garlic add a wonderful flavour, and the complexity of the vinegar, chilli and sesame really makes this divine. It is worth chasing down the yellow Chinese chives if you can — they’re more subtle and sweet than the green and thus add an extra dimension. If you can’t, don’t panic. The yellow chives are actually blanched, like white asparagus, which means that they’ve been covered and don’t photosynthesise with sunlight, so they don’t turn green. If Chinese chives aren’t available, rinse and chop half a bunch of English spinach; it makes a worthy substitute.
Heat the wok until just smoking. Add
Add the remaining
Deglaze with the shaoxing and add the soy sauce, vinegar and a pinch of sea salt. At this point the chives should be softened and the prawns heated through. Spoon the prawns and chives onto a plate and drizzle with sesame oil to serve.
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