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Salt & Pepper Prawns
This is the simplest way of preparing prawns in their shells and Cantonese chefs have the technique down to a fine art. Chefs in Hong Kong are particularly skilled, employing the flash stir-frying method by which they coax flames to catch in the wok. It is pure theatre.
Ingredients
16 45 ml 3 tbsp
Method
- Clean the prawns thoroughly and cut off 1cm/½in from the head end of each. Remove the whiskers. If the prawns are particularly large, use a sharp knife to split each one in half down its length.
- Heat a dry wok. Add the prawns to the hot pan and flash fry over high heat for 2 minutes or until they turn pink, shivering the wok to keep them on the move at all time