Dry-Fried Prawns

In Chinese cooking, there are many different types of stir-frying, ranging from flash-frying to a ‘fire in the wok’. This traditional recipe from Anhui uses a dry stir-frying method, which is employed most often for delicate shellfish. For the best results, cook prawns in their shells with only the heads removed. It is traditional to use lard or white cooking fat instead of oil, to add extra flavour.