Serves 4–6

Butter prawns taste delicious served with steamed rice, stir-fried noodles, or on toasted French bread.

2 cups fresh tiger prawns

½ teaspoon Chinese rice wine or dry sherry

¼ teaspoon salt

1 teaspoon cornstarch

½ cup chicken broth

1 tablespoon plus 1 teaspoon oyster sauce

½ teaspoon sugar

2 tablespoons oil for stir-frying

1 tablespoon butter

1 small garlic clove, minced

½ teaspoon chili sauce with garlic

• Shell and devein the prawns. Rinse in warm water and pat dry with paper towels. Marinate the prawns in the rice wine, salt, and cornstarch for 15 minutes.

• Combine the chicken broth, oyster sauce, and sugar, and set aside.

• Add oil to a preheated wok or skillet. When oil is hot, add the prawns and stir-fry briefly, until they turn pink. Remove and drain on paper towels.

• Add the butter, garlic, and chili sauce with garlic. Stir-fry briefly, then add the prawns. Stir-fry for about a minute, mixing the prawns in with the butter, then add the sauce. Bring the sauce to a boil. Mix the sauce with the prawns and serve hot.

How to Devein a Prawn

Deveining a prawn or shrimp removes the gray, threadlike intestinal track running along its back. To devein, peel the prawn or shrimp. Take a sharp knife and cut a slit down the back. Remove the vein.