Prep 10 min·Cook 8 min

1. 1You're here
   Step 1.

   Toss the dried prawns with the salt and 1 tsp sake, then the potato starch, to coat.

   300 g Raw peeled king prawns1 pinch Salt1 tsp Sake1 tbsp Potato starch

   Wok-chan's tip鑊仔貼士

   The starch coat keeps the prawns juicy and helps the sauce cling.
2. 2
   Step 2.

   Mix the ketchup, stock, sake, sugar, soy and vinegar in a jug.

   3 tbsp Tomato ketchup100 ml Chicken stock (a stock cube is fine)1 tbsp Sake1 tsp Sugar1 tsp Japanese soy sauce1 tsp Rice vinegar

3. 3
   Step 3.

   Heat 1½ tbsp oil in a frying pan over a medium-high heat. Fry the prawns for about 1 minute each side until just pink, then lift out.

   2 tbsp Cooking oil300 g Raw peeled king prawns

   2 minPan-fry
4. 4
   Step 4.

   Lower the heat, add the rest of the oil, then the garlic, ginger, half the spring onion and the chilli bean paste. Stir for 30 seconds until fragrant.

   2 tbsp Cooking oil1 clove Garlic, finely chopped10 g Ginger, finely chopped3 stalks Spring onions, finely chopped1 tsp Chilli bean paste (doubanjiang)

   Stir-fry
5. 5
   Step 5.

   Pour in the sauce and bring to the boil. Stir the starch mixture, add it and stir until thickened.

   3 tbsp Tomato ketchup1 tsp Potato starch, mixed with 1 tbsp water

   Sauce making / reducing
6. 6
   Step 6.

   Return the prawns and toss for 1 minute. If using the egg, drizzle it in, wait 15 seconds and fold once or twice.

   300 g Raw peeled king prawns1 Egg, beaten

   1 minStir-fry
7. 7
   Step 7.

   Finish with the sesame oil and remaining spring onion and serve with rice.

   1 tsp Sesame oil3 stalks Spring onions, finely chopped