- Panfry prawns lightly in as little oil as possible. When one side starts to brown, turn to the other side immediately to brown as well. Dish out and put aside.
- Heat wok with 1-2 tablespoons oil and sauté minced ginger and garlic until fragrant. Return prawns to the wok and add in the rose wine. Cover the wok for a minute.
- Remove the wok cover and pour in the sauce. Allow to simmer for a while until it begins to boil.
- Add the spring onion and glaze the dish with a sprinkling of sesame oil. Add thickening to mix and dish out to serve immediately.
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