Cantonese cuisine comes from Guangdong province and is one of the Eight Culinary Traditions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout China. When Westerners speak of Chinese food, they usually refer to Cantonese cuisine.
This recipe will serve 4.
2 tablespoon of cornflour
1 tablespoon sea salt
1 tablespoon of freshly ground black pepper
16 raw king prawns, peeled and deveined (ask your fishmonger to do this for you)
4 tablespoons of vegetable oil
3 fresh hot red birdseye chillies, deseeded and finely sliced (leave the seeds in if you like it hot!)
3 garlic cloves, finely grated
6 spring onions, cut into 5cm pieces, then halved lengthways
1 teaspoon of dark soy sauce
In a bowl, mix together the cornflour, salt, and cracked black pepper. Add the prawns, and toss until well combined. Set aside.
Heat 1 tablespoon of the oil in a frying pan over a medium heat. Add the chilli, garlic, and spring onions, and stir-fry for 3–5 minutes.
Remove from the heat, and cover with a lid to keep warm while you cook the prawns.
Heat the remaining oil in a separate frying pan over a high heat. Add the prawns, and cook for 3–5 minutes, tossing them gently until they are completely pink.
Remove the prawns from the pan with a slotted spoon, and divide among 4 serving plates.
Top with the chilli and spring onion mixture, and serve immediately with a splash of soy sauce over each plate.