12 fresh prawns (about 2 lbs.)
2 tbsp. sweet fermented rice (optional)
2 tbsp. green onion, chopped
1 tbsp. ginger, chopped
1 tsp. salt
2 tsp. sugar
1 tbsp. wine
1 1/2 c. stock (or water)
4 tbsp. ketchup
1 tbsp. cornstarch paste
10 tbsp. oil

Procedure:

1. Cut each prawn down the back and remove black vein keep the shells, clean.

2. Heat 6 tablespoons oil in frying pan, fry the prawns until red (fry each side one minute).

3. Sprinkle wine and add salt, sugar and stock, cook about 3 minutes. Remove all from frying pan.

4. Heat another 3 tablespoons oil to fry chopped green onion and ginger, then add sweet fermented rice and ketchup, stir-fry about 1/2 minute. Add prawns to sauce mixture, cook another 1/2 minute, add cornstarch paste, stir and mix until thickened. Sprinkle 1 tablespoon heated oil in and serve. Lay parsley leaves on platter for garnish.