| Ingredients: | |||
| King Prawns | 10 | Red Pepper (chopped) | 1/2 tbsp |
| Garlic (finely chopped) | 1 tbsp | Celery | 1 tbsp |
| Ginger (finely chopped) | 1 tbsp | Spring Onion | 1 tbsp |
| Seasonings: | |||
| Broad Bean Paste | 1 tbsp | Sugar | 1/2 tbsp |
| Ketchup | 1 tbsp | Wine | 1/2 tbsp |
| Femented Wine Paste | 1 tbsp | Chilli Oil | 1/2 tbsp |
| Sauce Ingredients: | |||
| Light Soya Sauce | 1/2 cup | Chilli Oil | 1/2 tbsp |
| Stock | 1/2 tsp | ||
| Method: | |
| 1. | Remove the heads, the shells and the intestines of the king prawns, drip dry. |
| 2. | Heat up quite a lot of oil in wok; deep-fry the king prawns for a short while. |
| 3. | Heat up 2tbsp of oil in wok, fry the garlic, ginger and celery for a while. |
| 4. | Add the seasonings mix well, add in the stock and bring to boil. Add in the king prawns, mix well, thicken the sauce with a little cornflour mixture. |
| 5. | Add in the diced spring onions and season with a little light soy sauce. Serve hot. |
| Gist: | |
| 1. | To avoid becoming tough, scoop out the king pawns once their colors turn white when deep-fring. |
| 2. | Don't cook the pawns too long with the seasonings. |
| 3. | You can reduce the amount of chilli oil to 1/4 tbsp. |