Oil-Braised Prawns with Scallion and Ginger

Trim the sharp head tips, whiskers and legs. Remove the stomach sacs and intestinal tracts; pat the prawns dry. Cut the scallion into lengths and divide the ginger between slices and mince.

Warm enough oil to coat the pan, gently fry the peppercorns, then add the scallion and sliced ginger off the heat. Warm gently until the scallion is lightly golden; strain and reserve the aromatic oil.

Return some aromatic oil to the pan. Fry the prawns on both sides until the shells change color, gently pressing the heads. Add the minced ginger, 30 g wine, 2 small bowls of water, 3 g salt and 10 g rock sugar.

Bring to a boil, cover and simmer gently until the prawn meat is pearly and opaque. Plate the prawns. Strain the sauce, return it to the pan and reduce to about 1/4 of its volume; finish with a little reserved aromatic oil and pour over the prawns.