350g prawns (with shells), trimmed and patted dry
2 spring onions, sliced
4 pieces of ginger, shredded
1 ½ Tbsp cooking oil
2 Tbsp Lee Kum Kee Double Deluxe Soy Sauce
1 Tbsp sugar
1 Tbsp cooking wine
1 Mix all the seasoning mix and set aside.
2 Heat a wok with 1 Tbsp of oil and fry the prawns until the shell colour is changed. Remove and set aside.
3 Put ½ Tbsp of oil in the wok. Fry the spring onions and ginger for 1 to 2 minutes. Add the seasoning mix and cook for a further 1 to 2 minutes.
4 Add the cooked prawns and stir-fry until the prawns are evenly coated with sauce. Serve.
Recipe courtesy of Lee Kum Kee