800g (1.7 lb) peeled and deveined prawns/shrimp
½ tsp baking powder
1 tsp sea salt
8 garlic cloves, finely chopped
4 spring onions (scallions)
100g (3.5 oz) butter
¼ cup Chinese Shaoxing cooking wine
1 tbsp soy sauce
1 tsp sesame oil
steamed rice or noodles to serve
Place the prawns, baking powder and salt in large bowl. Mix until well combined. Set aside for 10 minutes.
Thin out your spring onions if they are very thick by slicing them in half lengthways. Cut the pale part into 2cm batons. And then cut the green parts into large 4cm batons. Keep the whites and greens separate.
Heat the butter in a large wok or frying pan over medium-high heat. Add the garlic and the pale part of the spring onions. Stir-fry for a minute. Then add the prawns and toss them through. Once the prawns are pink and almost cooked through, add the Chinese Shaoxing cooking wine. Allow the wine to sizzle for half a minute. Then add the soy sauce. Stir-fry for another minute. Toss through the green part of the spring onions.
Turn the heat off and then drizzle over the sesame oil. Serve with steamed rice or noodles.