| A | |
| Mid-size prawn | 500 g |
| Corn flour | 2 tbsp |
| Garlic (chopped) | 1 clove |
| Spring onion (chopped) | 2 stalks |
| Red chilli (chopped) | 1 |
| B | |
| ‘Dang Gui’ powder | 1 tsp |
| Chicken stock powder | 1⁄2 tsp |
| Chilli powder | 1 tsp |
| Castor sugar | 1 tsp |
| Pepper | 1⁄4 tsp |
Method:
1. Trim and clean prawns, drain and coat with corn flour, deep fry in hot oil until cooked, dish out and set aside
2. Leave 1 tbsp oil in the wok, sauté chopped garlic, spring onion and red chilli until fragrant and golden brown, turn off the heat.
3. Toss all seasoning B and prawns into wok, stir to mix and dish out.
