Ingredients400g fresh water prawns
½ cup tapioca flour
50g shredded ginger
1 tsp chopped garlic
1 tbsp salted black beans, crushed
3 bird’s eye chillies, chopped
1 red chilli, sliced
1 tbsp chopped spring onion
1 tbsp sesame oil
1 tbsp oil
1 tbsp oyster sauce
1 tbsp light soy sauce
½ tsp sugar
1/8 tsp pepper
2 tbsp Shao Hsing Hua Tiau wine
1. Trim the prawns and rinse well. Pat dry with kitchen paper towels. Toss in tapioca flour and set aside.
2. Heat enough oil in a wok and fry shredded ginger until light golden and fragrant. Remove, drain on absorbent paper. In remaining hot oil, deep-fry the prawns, in batches, until their colour changes. Dish out and drain from oil.
3. Heat a clean wok with 1 tbsp oil and sesame oil, and fry garlic, salted black beans and bird’s eye chillies until fragrant. Add seasoning.
4. Return prawns to the wok and add red chilli and spring onion to mix. Stir-fry briskly over high heat until well combined. Dish out and serve