7 prawns, whole
3 1/2 oz (100 ml) stock
3 1/2 oz (100 ml) vegetable oil or lard
1 1/2 tbsp tomato sauce
1/2 tsp scallions, chopped
1/4 tsp soy sauce
1/2 tsp fresh ginger, chopped
1 tbsp cornstarch (cornflour) dissolved in 1 tbsp water
4 tsp rice wine
1 tsp salt, or to taste
3 1/2 fl oz vegetable oil
1 tsp sugar

1.  Wash the prawns well. Twist off the heads and feet but do not shell, cut the shells along the back and devein with a tooth pick, or small knife. Rinse again under cold water.

2.  Heat 6 tbsp oil or lard in a wok until the oil surface ripples. Add the scallions and ginger. Add the prawns and stir-fry about 30 seconds. Add the rice wine, cover the wok, and cook for 30 seconds. Add the salt, sugar and stock. Bring to a boil over high heat, cover, and simmer over low heat for 3 minutes. Add the tomato sauce and soy sauce and turn the heat to high. Boil until the sauce is reduced. Stir in the cornstarch mixture and cook, stirring, until thickened. Add 1 tbsp oil or lard and stir-fry to blend. Remove and serve.