Serves 4.

1 lb. fresh raw prawns
1 tsp. salt
1 tsp. cornstarch
1 tsp. toasted sesame oil
1 1/2 tbsp. peanut oil
3 tbsp. finely chopped peeled fresh ginger

SAUCE:

2 tbsp. rice wine or dry sherry
1 tbsp. light soy sauce
1 tbsp. water
1/2 tsp. salt
1 tsp. sugar
2 tbsp. finely chopped fresh cilantro
2 tsp. toasted sesame oil

Mix together the sauce ingredients and set aside. Peel the prawns. Using a small sharp knife, partially split the prawns lengthwise and remove the fine digestive cord. Pat the prawns dry with paper towels and combine them with the salt, cornstarch, and the 1 teaspoon toasted sesame oil.

Heat a work or large skillet, then add the peanut oil, prawns and ginger. Stir-fry the mixture for 30 seconds. Then add the sauce ingredients and continue to cook for 2 minutes. Serve at once.