This is the one of the best ways to cook prawns. Wine-soy sauce prawns is on the menu of most Shanghainese restaurants. Other than being lips/finger-licking good, this dish can be served cold so no last minute cooking is required.
Ma's Soy Sauce-Wine Prawns
1 kg medium-sized prawns
1/2 t salt
1 T fine ginger strips
3 cloves garlic, minced
2 red onions, sliced
a handful of spring onions, cut 1" long
1 T fine sugar
2 T Kikkoman light soy sauce
2 T sao xin wine
1. Trim off sharp ends of prawns' heads and cut along the backs of the prawns to remove the dirt vein, leaving shells on. Season prawns with the salt, leave 10 min.
2. Put about 5 T oil in wok and when it's smoking hot, fry the prawns in 4 or 5 batches till shells are crisp and prawns cooked.
3. Leave 1 T oil in the wok, add garlic, ginger and onions and fry 10 seconds. Add sugar (adjust to taste, should be quite sweet), soy sauce and 1 T water.
4. When the sauce boils, add the prawns, fry 10 seconds and add the wine, turn heat to highest and fry till almost dry. Add spring onions and dish up.