This is the sort of dish where you have to eat with your hands! It's heaven on a plate.
- 1 tbsp vegetable oil
- 6 large prawns
- 2 cloves garlic, chopped
- 2 cm knob ginger, minced
- 2 tsp Chinese rice wine (shaoxing wine)
- 2 tbsp XO sauce
- 2 tsp light soy sauce
- 2 tsp caster sugar
- 100 ml chicken stock
- ½ tsp sesame oil
- 2 spring onions, julienned
- large handful of coriander leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Using kitchen scissors butterfly the prawns and remove the intestinal tract. Keep the shell intact.
- In a wok or pan over a medium to high heat add the oil, garlic and ginger and stir-fry until fragrant.
- Deglaze the wok with the wine, then add the XO sauce, soy, sugar, chicken stock and sesame oil. Bring to the boil and cook until the sauce thickens.
- Heat a BBQ or grill pan and chargrill the prawns, shell side down. Cook for 3-4 minutes or until the flesh is just cooked. Arrange on a platter and spoon over the sauce. Garnish with spring onion and coriander.