Ingredients
High broth 150 ml (about 2/3 cup), large prawns 750 g (about 1 1/2 lbs).
Seasonings
50 g (about 1/4 cup) peanut oil, 50 g (about 1/4 cup) sugar, 20 g (about 1 1/3 tablespoons) Shaoxing wine, 10 g (about 2 teaspoons) vinegar, 5 g (about 1 teaspoon) salt, 5 g (about 1 teaspoon) shredded scallion, 5 g (about 1 teaspoon) shredded ginger, 2 g (about 1/2 teaspoon) MSG.
Instructions
1. Trim the whiskers and legs from the prawns, remove the sand sac from the head and the vein from the back, then rinse clean. Heat oil in a wok over medium-high heat until it reaches about 50% hot (350°F/175°C), add the prawns and pan-fry until both sides turn golden-red, then remove and set aside.
2. Leave a thin layer of oil in the pan, add shredded scallions and ginger, then cooking wine, salt, sugar, vinegar, and stock. Return the pan-fried shrimp to the pan, bring to a boil, then simmer over low heat for about 5 minutes. Stir in MSG until well combined. First, remove the shrimp and arrange them on a serving plate, then reduce the remaining sauce until thickened and pour it over the shrimp. This dish has a glossy, oil-bright appearance and a tender, fresh flavor.