Juicy Prawn Recipe

10 oz./300 g prawn/shrimp, peeled, deveined, rinse well

1 tbsp.chopped scallion

3 garlic cloves, sliced

1 slice fresh ginger, cut julienne

1 hot red pepper, chopped fine

5 tbsps.vegetable oil

1 tbsp.Chinese rice wine, or dry sherry

2 tbsps.light soy sauce

1/2 tsp.white sugar

1/2tbsp.rice vinegar

3 tbsps.water

1. Heat 5 tbsps.vegetable oil in a wok till hot, but not yet smoking, stir-fry the prawn/shrimps until golden-brown, drain well in a colander and set aside for later use.

2. Pour off the excess oil, leaving about 2 tbsps in the wok, saute the scallion, ginger, garlic, and hot red pepper briefly over high heat until aromatic, about 30 seconds, then put the cooked prawn/shrimps back into the wok, stir into all the seasonings, stew over medium heat until cooked.

3. Serve on a plate.