1 teaspoon corn flour mixed with a little water to form a slurry
1 tablespoon soya sauce
2 teaspoons sugar
1 tablespoon Shaoxing rice wine
1 tablespoon ketchup
1 tablespoon black soya sauce
Oil for deep frying
4 cloves garlic, chopped
1 (5 cm) piece ginger, peeled and chopped
4 spring onions, chopped
Directions Prep:5min › Cook:10min › Extra time:15min › Ready in:30min
Wash the prawns and pat dry with paper towels. In a large bowl, sprinkle prawns with salt and set aside for 15 minutes.
Meanwhile mix together the corn flour slurry, soya sauce, sugar, rice wine, ketchup and black soya sauce to make the sauce.
In a large wok, deep fry prawns in hot oil until crispy, about 1 to 2 minutes. Remove them with a slotted spoon and drain on paper towels.
Drain the oil from the wok, leaving about 1 to 2 tablespoons. Heat the oil over high and when the oil is smoking hot, add the garlic and ginger and stir until fragrant. Return the prawns to the wok and pour the sauce over. Toss until the sauce has been mostly absorbed and sprinkle with spring onions. Mix well.
Turn onto a serving platter and serve immediately with rice.