Seasonings
500 g (about 1 lb) cleaned large prawns, 30 g goji berries, 50 g garlic chives cut into sections, 15 g each of Shaoxing wine and light soy sauce, 10 g each of scallion sections and ginger pieces, 6 g garlic cloves, 150 g wet cornstarch slurry, 5 g sesame oil, 1000 g (about 4 cups) vegetable oil, and salt, rice vinegar, and white sugar to taste.
Instructions
1. Rinse 30 g of goji berries, then boil 15 g in water to extract and reduce to 15 g of concentrated juice; steam the remaining 15 g in a small bowl until soft, and set aside.
2. Wash the prawns, cut each into 3 even pieces, lightly marinate with 1 g salt and 15 g cooking wine, then coat with wet starch batter.
3. Cut the scallions and ginger into thin shreds and slice the garlic; place them in a bowl and combine with sugar, 1.5 g salt, 10 g soy sauce, 10 g cooking wine, and concentrated wolfberry juice to make the sauce.
4. Place the wok over high heat, add vegetable oil and heat until hot, then add the shrimp pieces and scallion segments, deep-fry until the exterior turns golden brown, then remove and drain in a colander.
5. Reheat the reserved oil in the wok over high heat, add the fried shrimp pieces, pour in the prepared sauce and cooked wolfberries, stir-fry a few times, then drizzle with sesame oil and rice vinegar before serving.