Ingredients:

  • 500 g / 1 lb Large Prawns (Shrimp), peeled, deveined, tail off
  • 1 Large Egg White (about 30g)
  • 2 Tbsp / 30 ml Shaoxing Rice Wine (or Dry Sherry)
  • 2 Tbsp / 25 g Cornflour (Cornstarch) for velveting
  • ½ tsp / 3 g Fine Sea Salt
  • ¼ tsp / 1 g Ground White Pepper
  • 4 Tbsp / 60 ml Neutral Cooking Oil (e.g., groundnut, canola)
  • 3 Tbsp / 45 g Fresh Ginger, finely minced
  • 4 cloves / 20 g Garlic, finely minced
  • 3 Spring Onions (Scallions), white and green parts separated and sliced
  • 1 tsp / 5 ml Sesame Oil (for finishing)
  • 120 ml / ½ cup Low-Sodium Chicken Stock or Vegetable Broth
  • 1 tsp / 5 g Granulated Sugar
  • 1 tsp / 5 ml Shaoxing Rice Wine (or Dry Sherry) for sauce
  • 1 tsp / 5 ml Light Soy Sauce (or Tamari)
  • 1 Tbsp / 15 g Cornflour (Cornstarch) for slurry
  • 2 Tbsp / 30 ml Cold Water (for the slurry)

Instructions:

  1. Pat Dry: Ensure the prawns are very dry using kitchen paper. This helps the marinade adhere properly.
  2. Combine Marinade: In a bowl, whisk the egg white until slightly frothy. Add the salt, pepper, cornflour, and 2 Tbsp Shaoxing wine. Mix thoroughly until smooth.
  3. Marinate Prawns: Add the dried prawns to the marinade. Gently toss to ensure every prawn is evenly coated. Set aside to marinate for 10 minutes (no longer, or they can toughen).
  4. Heat Oil: Pour 3 Tbsp of neutral oil into the wok over high heat until shimmering.
  5. Quick-Fry Prawns: Add the marinated prawns to the hot oil, spreading them into a single layer. Cook for about 60-90 seconds, stirring very gently, until the prawns turn opaque and pink (they will not be fully cooked).
  6. Drain: Immediately remove the prawns and oil mixture from the wok, pouring them through a sieve set over a bowl. Discard the used oil and set the semi-cooked, velveted prawns aside.
  7. Prepare Slurry: Whisk the 1 Tbsp cornflour and 2 Tbsp cold water together in a small bowl until smooth.
  8. Wok Preparation: Wipe the wok clean and return it to high heat. Add the remaining 1 Tbsp of fresh neutral oil.
  9. Sauté Aromatics: Add the minced ginger and garlic, along with the white parts of the sliced spring onions. Stir-fry rapidly for about 30 seconds until fragrant—do not let the garlic burn!
  10. Add Stock: Pour in the chicken stock, 1 tsp Shaoxing wine, sugar, and soy sauce. Bring to a rapid simmer.
  11. Thicken Sauce: Stir the cornflour slurry again, then pour it into the simmering sauce while stirring continuously. The sauce should thicken rapidly and turn clear and glossy.
  12. Combine: Return the velveted prawns to the wok. Toss gently but swiftly for about 30-45 seconds until the prawns are fully cooked through, hot, and coated in the glossy sauce.
  13. Finish: Remove the wok from the heat. Stir in the 1 tsp of sesame oil and toss in the green parts of the spring onions.
  14. Plate: Transfer immediately to a serving dish. Serve piping hot with steamed rice.