Pat the prawns dry with paper towels and lightly coat with cornstarch mixed with salt and white pepper.
Heat a wok over high heat and add sesame oil until it shimmers.
Add minced garlic and finely chopped ginger, stir-fry for 30 seconds until fragrant.
Add sliced dried chillies, stir-fry for 15 seconds.
Add the prawns to the wok and stir-fry over high heat for 2 minutes until they begin to turn pink.
Add soy sauce and Shaoxing rice wine, toss to coat the prawns evenly.
Continue stir-frying for another 1.5 minutes until the prawns are fully cooked and have a golden colour.
Remove the wok from heat and immediately fold in fresh coriander, spring onions, and Chinese chives, tossing gently.
Transfer immediately to a serving plate and serve hot with steamed rice.
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