Fried Prawns with Black Sauce

This dish reflects the purity of the Cantonese approach to cuisine—find the best ingredients and bring out their essential flavour with light cooking. This classic homestyle dish should be made with the freshest prawns (shrimps) you can get; dry-frying them as an initial step turns them deep red and enhances their aroma. Do use lard if you have it available, as it gives the prawns a special fragrance.