Ingredients
6 large prawns, 2 egg whites, and some clear broth as needed.
Seasonings
20 g scallion whites, 12 g each of light soy sauce and water chestnut flour (or cornstarch), 6.5 g each of sugar and sesame oil, 20 g each of minced ginger and Shaoxing wine.
Instructions
1. Mix some light soy sauce, cooking wine, egg white, and water chestnut flour into a thin batter and set aside. Cut each prawn crosswise into 3 pieces, remove the vein, and toss them in the prepared batter to coat evenly.
2. Heat a generous amount of lard in a wok over medium-high heat. Pan-fry the prawns until fully cooked through, then add light soy sauce, sugar, Shaoxing wine, scallions, and ginger. Pour in an appropriate amount of clear broth and thicken with a light slurry of water chestnut flour. Drizzle with sesame oil, give everything a quick toss, and serve.