Cantonese Wok Fried Prawns

500g large prawns, shell on and deveined
2 spring onions, roughly chopped
3 cloves garlic, lightly bashed
2cm piece ginger, lightly bashed
2-3 tablespoons vegetable oil
1 tablespoon cornflour
Salt and black pepper
Small handful coriander

The Sauce
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
Splash chicken stock

PREPARATION

1. Devein the prawns by cutting along the back and removing the vein while lightly butterflying them. Season lightly with salt and pepper.
2. Sprinkle the prawns with cornflour and toss until each prawn has a thin coating. This helps crisp the shell slightly and allows the sauce to cling to the prawns.

COOKING

1. Heat a wok over high heat with a generous amount of vegetable oil until shimmering.
2. Add the prawns and shallow fry for about 30 seconds to 1 minute without moving them too much so they seal and develop light colour.
3. Turn the prawns and cook the other side briefly until slightly crisp. Remove from the wok and drain.
4. Return the wok to high heat and add the ginger, garlic and spring onion to the hot oil. Stir fry quickly until fragrant and lightly charred.
5. Add all the sauce ingredients to the wok and bring the mixture to a vigorous boil so the sugar and ketchup begin to caramelise.
6. Add a small splash of chicken stock and allow the sauce to bubble and reduce until it thickens slightly.
7. Return the prawns to the wok and toss over high heat so the sauce wraps around the shells.
8. Continue stir frying until the sauce becomes sticky and coats the prawns evenly.
9. Add fresh coriander and give everything one final toss in the wok.
10. Serve immediately while hot so the prawns stay juicy and the sauce remains glossy.

School of Wok Tips

• Cooking the prawns twice helps seal in moisture while giving the shells a light crisp texture.
• Keep the wok very hot so the aromatics release flavour quickly without steaming.
• Only add a small splash of stock so the sauce stays thick and sticky rather than watery.
• Toss the prawns quickly at the end so the sauce coats them without overcooking the seafood.

FAQs

Why coat the prawns with cornflour?
A light cornflour coating crisps the shell slightly and helps the sauce cling to the prawns.

Can I use peeled prawns instead?
Yes, but cooking prawns with the shell on adds more flavour to the dish.

Why is this considered a dry stir fry?
Even though a sauce is used, it is reduced until thick and sticky so it lightly coats the prawns rather than creating a pool of sauce.