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 Remove the heads from the prawns
and set aside. Remove the legs,
shell , devein and wash. Cut each
prawn body into 3 equal sections.
- Heat the oil in a wok until
moderately hot. Add the prawn
heads and ginger. Use a scoop
to press the heads against the
sides of the wok so the fat seeps
out, colouring the oil red. Add
the prawn sections and stir-fry
for 1 minute. Add the stock, sugar,
rice wine, MSG (optional), and
salt. Simmer over low heat for
5 to 6 minutes, or until the prawns
are just cooked.
- Remove the prawn heads and place
in dish with the prawn sections
to top. Boil the sauce in the
wok over high heat until thickened.
Sprinkle with sesame oil. Add
the scallions and garlic shreds,
pour the sauce over the prawns,
and serve.
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