12 prawns (750g)
100g clear soup
- Remove tantacles, legs and intestines, then wash the prawns.
- Fry short lengths of scallion and slices of ginger in 60% heated oil till the fragrance comes out, remove the scallion and ginger, add sugar, clear soup, cooking wine and salt.
- Bring to the boil, add the prawns and bring to the boil on a high flame, lower the heat, simmer till soup is thick, add a little sesame oil.