INGREDIENTS

• 6 large prawns; butterflied
  (shell-on)
• 8 Tbs. cooking oil; divided
• 6 garlic cloves; minced
• 2 Tbs. Chinese rice wine
• 1 Tbs. salt
• 1 tspn. white pepper

INSTRUCTIONS

Mix the garlic cloves, rice wine, salt, and white pepper. Marinade the prawns in the ingredients for at least 30 minutes. Heat your wok up until almost smoking. Add about 6 Tbs. of oil and swirl to coat. Turn heat to low. Pan-fry the prawns on each side for about 8 minutes (depending on the size of your prawns). Once cooked, remove from heat. Clean wok briefly. Heat wok up till smoking again. Add about 2 Tbs. of oil and swirl to coat. Add in all the prawns again and stir-fry on high heat for a quick minute. Plate and serve immediately.

Posted in Fresh Picks Recipes