1Trim feelers of prawns and cut off the sharp point of the head. Leave head and shell on.
2Cut down the whole back of the shell with a pair of scissors. Make a deep cut – remove the black intestinal vein but do not remove the dark greenish vein – this is actually the roe and cooks to a beautiful red colour. Pat the prawns dry with paper towels.
3Put vegetable oil in a non-stick wok and deep-fry prawns for a few seconds, stirring constantly. This prevents the prawns from being overcooked. You want them slightly undercooked. Drain off the oil and put prawns aside.
4Keep 2 tbsps oil in the wok (it will have a delicious prawn aroma) and turn on high heat. When hot, stir-fry ginger for 30 secs. Add garlic, fry till light golden.
5Add prawns and sprinkle the wine over the sides of the wok to allow it to sizzle.
6Stir-fry for 30 secs and move the ingredients to the side of the wok. Add sauce ingredients and stir till it thickens. Add in fried prawns and spring onions, stir and serve immediately.
Photos: Andy Wong (Rave Photography)