Ingredients
10 large prawns, 12.5 g (about 2 1/2 teaspoons) MSG.
Seasonings
Salt, water chestnut flour, sesame oil, and white pepper, each to taste.
Instructions
1. Peel and devein the prawns, removing the heads and tails, then use a knife to slice off the dark skin on the surface; cut each prawn into 3 slices, marinate in an alkaline solution using 50 g (about 3.5 tablespoons) of alkaline water per 500 g (about 1 lb) of prawns for 2 hours, then remove and rinse under cold water for 1 hour.
2. In a separate wok over high heat, warm the oil, then add the prawns and flash-fry briefly before removing. Bring a pot of fresh water to a boil, blanch the prawns briefly, and drain. Then, heat another wok of oil over high heat, add the prawns, stir quickly, and immediately pour them out.
3. Using the same oil in the wok, briefly stir-fry the shredded ginger and scallions, then immediately add the prawns and quickly separate them. At the same time, add sesame oil, MSG, white pepper, salt, and a cornstarch slurry to thicken, then immediately pour everything into a strainer to drain off the excess cornstarch mixture and plate. Serve with small dishes of oyster sauce and shrimp paste on the side. This dish is snowy white and translucent, with a delightfully crisp and crunchy texture, making it perfect for summer.