500 grams (1.1 lb) live prawns
50 grams (3 1/2 tbsp) cooking wine
25 grams (1 3/4 tbsp) sugar
3 grams (1/2 tsp) salt
5 grams (1/6 oz) chopped ginger
10 grams (1/3 oz) finely cut scallions
100 grams (6 tbsp) water
1000 grams (2 cups) oil (only 75 g or 5 1/2 tbsp to be consumed)
1. Cut off the feelers and legs of the prawns and remove the tendon on their backs. Wash them clean and put them in a bowl. Add 2 1/2 g (under 1/2 tsp) salt. 15 g (1 tbsp) cooking wine and mix well. Put in a strainer for later use.
2. Heat the oil in a wok to 200-220:C (3900-430:F)and deep-fry the marinated prawns for 2 minutes. Take them out and put them back into hte strainer.
3. Keep 10 g (2 tsp) of oil in the wok and stir-fry the scallions and ginger for 10 seconds. Add the prawns, then the cooking wine, salt, sugar and water and bring to a boil. Turn over several times and take out. The dishis ready. Serve when it cools.
Features: The shells are crispy and easy to take off the prawns.
Taste: Sweet with a salty touch.