Shandong style braised prawns with crystal sugar

Rinse the Prawns thoroughly. Using kitchen shears, trim the antennae and legs. Make a shallow incision along the back of each prawn to devein, being careful not to cut too deep. Pat the Prawns dry with paper towels.

Slice the Ginger into thin pieces. Smash the Garlic cloves gently. Separate the white and green parts of the Scallions; slice the white parts into 2-inch sections and finely chop the green parts for garnish.

Heat the Vegetable oil in a wok or large frying pan over high heat until shimmering. Add the Prawns in a single layer and sear for 1-2 minutes per side until they turn bright orange. Remove the Prawns from the wok and set aside.