This is a delicious fried prawns dish that is quite similar to restaurant's si yau wong har (soy sauce king prawns), just that mine does not use King of soy sauce doesn't mean it's not a winner :p
My version is as usual short and simple. First, clean and snip the prawns off all sharp edges. Use paper towels to absorb as much water as possible. Sprinkle cornflour, salt and pepper all over and mix it a bit to make sure they're evenly distributed. In shallow oil, fry the prawns in batches and remove the prawns from the wok once cooked. Set them on top of paper towels to absorb the oil.
Chop loads of garlic and ginger. If you have spring onions, chop them into 1.5" in length but I don't have any in my fridge that day as this was an unplanned dish.
In the same wok, add more oil if there isn't enough to lightly brown the chopped ginger. Add in the garlic when ginger begins to brown as they brown faster than ginger. Once all lightly browned, return the prawns into the wok. Stir and sprinkle in some worchestershire sauce and soy sauce. Add in some dark soy sauce, the amount according to how dark you want your prawns, as for mine, this time I made it rather light so I've used very little only. Sprinkle in a wee bit of sugar for the caramalised taste. At this point, stir in spring onions if you're using them.
All these have to be done quickly as we would not want to have overcooked prawns. Dish up and serve hot with rice.
With this, wishing everyone a hee hee ha ha weekend!