Pan-Fried Prawns (Fresh Water Prawns)/干烧虾

• 6 fresh water prawns (or jumbo prawns or big prawns) (I used 1.3 lbs gulf shrimps, deveined with shells on)
• 1 clove garlic (finely chopped) (3 cloves)
• 1 shallot, chopped
• small piece of ginger chopped fine
• 1 teaspoon soy sauce (2 tbsp)
• 1 teaspoon rice wine or shaoxing wine (2 tbsp)
• 1/2 teaspoon sugar (1 tsp raw sugar, melt it in soy sauce in microwave)
• 1 teaspoon chopped scallions (green onion 3 sticks)
• 1 teaspoon cooking oil

1. Heat up a wok with cooking oil.
2. Drop in the chopped garlic / ginger/shallots and lightly saute till light brown. Save in bowl.
3. Add in the prawns, soy sauce, wine, sugar and do a few quick stir. Use the wok turner to press each prawn down (pan-frying) for both sides of the prawn. Prawns are nice and brown.
4. Add in the chopped scallions. Cook till scallions are soft.
5. Cook's Note:
6. The wok will get really dry and the prawns might appear burned but it's fine as it will add that "charred" flavor to the prawns.

water, clove garlic, shallot, ginger, soy sauce, rice wine, sugar, scallions, cooking oil

Taken from www.epicurious.com/recipes/member/views/pan-fried-prawns-fresh-water-prawns-50140624 (may not work)