600g prawns (Penaeus scmisulcatus)
150g Chinese chives
I red pepper
11/2 tsp salt
1 tsp sugar
1 tsp Shao Xiang wine
Cut out the antenna and the legs of the prawns, devein and clean thoroughly. Finely dice the red pepper, dice and wash the Chinese chives.
Put all but 1 Tbsp of Chinese chives into a blender with '/2 bowl of water, blend well and strain to extract pure chive juice.
Fry the prawns with oil, when they are 80% done, put in the red pepper and the remaining chives.
Mix the seasonings with the chive juice, then slowly add it to the prawns. When the prawns are done, the juice should almost dry up. This cooking technique can enhance better penetration of flavor.