Simple dish but you have to be fast with this dish. Be sure to have all ingredients prepared in advance.

Ingredients

• 6 King Prawns, either fresh or frozen
• 1 tbsp oil
• 1/2 tbsp Shao Hsing Rice Wine
• 1 tbsp Dark Soy Sauce
• 1 tbsp Light Soy Sauce
• 1/2 tbsp Brown Sugar, or Cane sugar
• 2 tbsp Spring onions, cut into rounds

Directions:

1. Defrost the prawns if using frozen. Wash thoroughly.  With a scissors, cut off the antennae, legs and the sharp tip at the top of the head.  Snip open the prawn along his back, cutting into the flesh just a little bit.  Pull out and discard the grey thread you will see at the opened back, this is the intestine of the prawn.  Pat dry the prawns.

2. Heat wok at high heat to smoking.  Add oil.  Turn to medium heat and slide shrimp.  Don’t touch for 30 seconds.  Flip prawns over and wait another 30 seconds.  Pour in Shao Hsing Rice Wine and stir constantly until alcohol has evaporated, approx 1 minute. 

3. Add dark and light soy sauce and sugar and toss to mix and then cover the wok.  After another 30 secs, open the cover and check if the shrimp is cooked by looking at the slit on the side.  The shrimp meat should be opaque pinky white and not grey.  Dish out and sprinkle with spring onions and serve.