You Men Da Xia

Ingredients

• 12 large head-on prawns, about 700 g
• 3 tbsp neutral oil
• 4 spring onions, cut into 4 cm lengths
• 1 tbsp julienned ginger
• 2 tbsp Shaoxing wine
• 2 tbsp light soy sauce
• 2 tsp caster sugar
• 100 ml water
• 1/2 tsp fine salt
• 1 tsp Chinkiang vinegar (optional)

Before you cook

• Snip the antennae and legs off each prawn with scissors.
• Cut a shallow slit down the back of each shell and lift the dark vein out with a cocktail stick, leaving the head and shell on.
• Separate the spring onion whites from the greens.
• Julienne the ginger.
• Stir the soy sauce, sugar, water and salt together.

Steps

1. Heat the oil in a wok over high heat until it shimmers.
2. Lay the prawns in flat and fry them for 45 seconds without moving them.
3. Turn each prawn over and press the heads with the back of a spoon so the orange fat runs out into the oil.
4. Fry for another 45 seconds, until the shells are bright red and the oil has turned orange.
5. Push the prawns to one side and add the ginger and spring onion whites for 20 seconds.
6. Pour the Shaoxing wine around the rim of the wok.
7. Add the soy mixture and bring it to a fast boil.
8. Simmer for 3 minutes, spooning the liquid over the prawns constantly.
9. Keep going until the sauce has reduced to a few glossy spoonfuls that cling to the shells.
10. Add the vinegar and the spring onion greens.
11. Toss once and slide everything onto a warm plate.
12. Eat with your fingers, sucking the sauce off the shells before you peel them.