Ingredients: 
  • 6 Tbsp. Extra Virgin Olive Oil
  • 500 gm (~1 lb) 16-20 Prawns, shell on
  • 2 Bay Leaf
  • 2 Tbsp. Shallot, minced
  • 4 Tbsp. Garlic, fresh, fine minced
  • 60 ml 1/4 cup Chopped Scallions, White Part
  • 120 ml (1/2 cup) Chopped Scallion, Green Part
  • 120 ml (1/2 cup) White Wine
  • 2 Tbsp. Chillie Paste
  • 2 Tbsp. Chicken Broth
  • 1 Tbsp. Cilantro, chopped
  • Lemon Half

Method:          
  1. In a hot wok, drizzle 4 Tbsp. E V Olive Oil.
  2. Add Prawns and Bay Leaves. (keep the prawns separated to enhance the cooking)
  3. Cook for approx. 15-20 seconds on each side, slightly “Smoking” and “Charring” the prawns. (Move/swirl frequently)
  4. Add 2 Tbsp. Shallots, 4 Tbsp. Garlic and 1/4 cup Scallions
  5. Add 1/2 cup White Wine, 2 Tbsp. Chili Paste and 2 Tbsp. Chicken Broth to de-glaze and cook prawns until just done (approx. 30 to 45 seconds).
  6. Add ½ cup Chopped Scallions (green part), 1 Tbsp. Cilantro and 2 Tbsp. E V Olive Oil then toss well.
  7. Garnish with a Lemon Half.