|Raw prawns||225 Gram, peeled|
|Dry sherry||2 Tablespoon|
|Chinese stock||4 Tablespoon|
|Sesame oil||1 Teaspoon|
|Shredded lettuce||1 Cup (16 tbs) (For Garnish)|
Mix the salt with the egg white and 1 tablespoon of the cornflour.
Add the prawns and leave to marinate in the refrigerator for 1 -2 hours.
Heat the lard in a pan.
Add the prawns and stir to separate them, then lift out with a slotted spoon.
Pour off the excess fat, leaving a small amount in the pan.
Add the wine or sherry, stock and prawns and bring to the boil combine the remaining cornflour with the water to make a paste.
Add to the pan and continue to cook, stirring, until the sauce is thickened.
Add the sesame oil.