Peppery Soy Sauce Prawns

This is the simplest way to prepare prawns in their shells. Cantonese chefs in Hong Kong restaurants do it with great flourish and lots of flame. It is pure theatre and the secret is in the dexterity of wielding the wok.

Ingredients

• 16 large raw tiger prawns
• 3 tbsp vegetable oil
• 1 tbsp chopped garlic
• 1 tbsp black pepper
• 1 tbsp Kikkoman Soy Sauce

Method

Clean and peel prawns retaining tails if desired for better presentation. Heat wok and dry fry for 2 minutes.

Push aside and add oil and garlic and fry for 1 minute. Add pepper and soy sauce and stir prawns rapidly over high heat for 2-3 minutes.

Cover with wok lid for 1 minute, and then serve immediately.