Ingredients
Prawns 450 g [1 lb] [trimmed and cut open lightly along the back], Chopped red chili 1 tbsp, Lee Kum Kee Chopped Garlic 1 tbsp, Chopped shallot 1 tbsp, Wine 1 tbsp, Shredded green onion for garnish

Sauce Mix
Lee Kum Kee Premium Oyster Sauce 2 tbsp , Water 3 tbsp, Sugar 1 tbsp , Corn starch 1 tsp

Method
1. Pan-fry prawns in 4 tbsp until golden yellow and done. Set aside.
2. Use the remaining oil to saute red chili, garlic and shallot until fragrant. Add sauce mix and heat
    through. Stir in fried prawns and wine. Garnish with green onion.

Cooking Tips
	When buying fresh prawns, the shell should be intact and glossy. Head and body should stick together with firm meat that feels full in the shell. Heat up the oil before pan-frying prawns. Flavor and nutrition can be kept better. Lee Kum Kee Premium Oyster Sauce is best for seafood such as squid, prawns, abalone and scallop etc.