🥘 Ingredients
- tiger prawns 500 gr // head removed
- Shao Hsing wine 2 tsp
- salt ½ tsp
- hot chili oil ¼ cup // or chili garlic sauce
- brown sugar 2 tbps
- light soy sauce 1 tbsp
- vegetable oil 4 tbsp + 1½ tbsp // or sunflower oil
- ginger 2 tbsp // minced
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1De-vein the tiger prawns. Combine the tiger prawns and Shao Hsing wine in a bowl. Add salt and mix. Set aside for 10 minutes. Combine hot chili oil , brown sugar and light soy sauce in a different cup and stir until the sugar is dissolved. Set aside. Prepare all other ingredients. Heat 4 tbsp vegetable oil in a wok until hot. Add the shrimp one-by-one until the pan bottom is covered (you need two batches). Cook the shrimp without stirring them until the bottom starts browning (2-3 mins). Flip each to the other side (another 2-3 mins). When done, transfer shrimp to a plate. Wipe the wok with a paper towel to remove residue. Add the 1½ tbsp oil over medium heat. Add ginger and stir until fragrant. Add the sauce to the pan. Cook until the sauce becomes sticky and glossy (20-30 seconds). Set heat to low and return the shrimp to the pan, tossing to coat thoroughly. Serve hot with steamed white rice and other dishes.