Stir-Fried Prawns

Stir-Fried Prawns | Step 1: Thaw 300g prawns and pat them dry with kitchen paper — the drier the surface, the better they colour.

Stir-Fried Prawns | Step 2: Toss with 2g salt, half an egg white and 5g cornflour, then chill for 10 minutes.

Stir-Fried Prawns | Step 3: Heat 20ml oil in the wok until medium-hot. Lay the prawns flat and leave them undisturbed for 40 seconds.

Stir-Fried Prawns | Step 4: Turn and cook for another 30 seconds until both sides are pink and curled.

Stir-Fried Prawns | Step 5: Add 5ml Shaoxing wine, a little salt and white pepper, toss and serve at once. Prawns toughen the moment they overcook — keep the whole thing under 2 minutes.