Dry-Braised Prawns (Gan Shao Xia)

Pat the Prawns very dry with paper towels. In a small bowl, combine Shaoxing wine, light soy sauce, Chinkiang vinegar, granulated sugar, white pepper, and 50 grams of Water. Set aside.

In another small bowl, mix Cornstarch with 20 grams of Water to create a slurry. Set aside.

Heat 50 grams of Vegetable oil in a wok over high heat until shimmering. Add the Prawns and stir-fry for 1-2 minutes until they just turn pink and begin to curl. Remove the Prawns from the wok and set aside, leaving the oil in the wok.