The water for soaking dried mandarin peel is very fragrant. The prawns will take up the subtle mandarin aroma. Prawns are quick to be cooked. Don’t over cook them. By cutting along the back of the prawns, they will curl up nicely after heated.
Prep time：10 mins
Cook time：8 mins
Yield：2 serves
Ingredients：
- 8 large prawns, about 160 gm
- ½ tsp minced garlic
- ½ tsp minced shallot
- 1 piece (about 3cmx4cm in size) dried mandarin peel, soaked in warm water
- 1 tsp shaoxing wine
- spring onion, finely chopped, white and green parts separated
- salt, to taste
- pepper, to taste
- 1/4 tsp corn flour / corn starch
- 1 tsp light soy sauce
- ½ tsp sugar
- 1 Tbsp water for soaking dried mandarin peel
- Rinse the prawns and pat dry. Shell the prawns leaving their tails intact. Slightly cut along the back of the prawns about ½ cm deep, then devein. Mix with the seasonings. Set aside.
- Use a knife or spoon to scrape away the inner rind of the mandarin peel. Finely Shred.
- Heat oil in a frying pan over medium heat. Sauté the garlic, shallot, mandarin peel and white parts of spring onion until aromatic. Toss in the prawns. Cook until both sides start to change colour. (Remark: you don’t need to cook through the prawns at this stage.) Sprinkle wine and pour sauce. Quickly stir to combine. Cook until the prawns are just cooked. Remove from the heat and stir in the green parts of spring onion. Serve immediately.
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