How to make it

1. Cut slightly along the prawns back with a knife.
   Peel and devein the prawns with tails.
   Mix well with marinade and set aside.
2. Steam the fresh yams over medium heat for 5 minutes.
   Take it out and let cool.
   Peel and slice, set aside.
3. Heat the wok with oil, add 50ml of cooking oil.
   Deep-fry the dried scallions over low heat until golden. Pour it out with any oil from the wok.
   In the same wok, add buckwheat and 1 tbsp of dried scallion oil. Stir fry until fragrant. Remove and set aside.

4. Heat the wok with oil again, add prawns and stir-fry until half-cooked.
   Add dried scallion oil, red onions and yams, stir-fry over low heat for 1 minute.
   Add remaining ingredients and seasoning, stir-fry over medium heat until the sauce is reduced. Serve.

   Tips:
   Preparation for buckwheat:
   After washing the buckwheat, add 80ml water and steam for 20 minutes over medium heat until cooked.
   Cook until the texture is slightly firm as it will be stir-fried soon.
   Steam the yams before peeling and chopping to avoid any skin irritation.

   *Made with chickens with no hormones used during raising