2 tablespoons Groundnut oil1 inch piece of fresh root, peeled and grated Ginger200g Large, shell on, head and tail on, deveined Tiger prawn100g, washed, drained Fresh Samphire3 tablespoons, (or dry sherry) Shaosing rice wine1 tablespoon, (or a good balsamic vinegar) Chinkiang black rice vinegar1 tablespoon Low sodium light soy sauce2 tablespoons Toasted sesame oilA rich sumptuous dish for Chinese New Year. Prawns in Cantonese are called Har which also sounds like laughter. The perfect Symbolic dish to welcome in the New Year.
Chinkiang black rice vinegar -
1 tablespoon, (or a good balsamic vinegar)
Low sodium light soy sauce -
Toasted sesame oil -
Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and add the ginger and very quickly stir for a few seconds. Then add in the prawns. Cook the prawns for 1 minute tossing them in the wok then add in the Shaosing rice wine (you can try to catch the flame by tilting the wok near the flames of the gas burner (be careful when doing this)).
Add the Samphire into the wok and cook stirring for 1 minute. Then season with low sodium light soy sauce, Chinkiang black rice vinegar and toasted sesame oil. Cook for a further minute until all the shells of the prawns have turned pink and are cooked through and the Samphire has turned a translucent green but still has a bite. Transfer to a serving dish and serve with other dishes with brown or Jasmine rice.