Serving Size : 4
2 tablespoons rice wine or dry sherry
1 tablespoon light soy sauce
1 tablespoon water
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons cilantro, chopped fine
2 teaspoons toasted sesame oil
1 pound raw prawns
1 teaspoon salt
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
1-1/2 tablespoons peanut oil
3 tablespoons ginger, chopped
Mix together the sauce ingredients and set aside. Peel the prawns and discard the shells. Combine them with salt, cornstarch, and 1 teaspoon toasted sesame oil. Heat a wok or large skillet, then add the peanut oil, prawns, and ginger. Stir-fry the mixture for 30 seconds. Then add the sauce ingredients and continue to cook for 2 minutes. Serve at once.