Ingredients

• 7 tablespoons vegetable oil
• 1.75 pounds shell-on prawns , deveined and patted dry
• 0.25 cups finely chopped spring onions
• 1 , 4 inch
• 2 tablespoons chicken stock
• 2 tablespoons white sugar
• 1 tablespoon rice wine
• 2 teaspoons soy sauce
• 1 teaspoon chicken bouillon granules , or to taste
• 0.25 teaspoons salt

Instructions

1. 1 Heat 5 tablespoons oil in a wok over medium-high heat. Add prawns; saute until pink, about 3 minutes. Transfer to a plate.
2. 2 Pour remaining 2 tablespoons oil into the wok. Add spring onions and ginger; cook and stir until fragrant, about 2 minutes. Return prawns to the wok; cook and stir for 1 minute. Add chicken stock, sugar, rice wine, soy sauce, bouillon granules, and salt; bring sauce to a boil. Reduce heat to low; simmer until flavors combine, about 2 minutes.
3. 3 Arrange prawns on a serving plate; pour sauce on top.

Nutrition per serving