Ingredients:

1. 225g uncooked prawns, peeled and deveined
2. 2 egg whites
3. 1 tablespoon Chinese wine or dry sherry
4. pinch of sugar
5. 1 teaspoon of salt
6. pinch of freshly ground white pepper
7. 50g cornflour
8. 600ml vegetable oil
9. 2.5cm piece root ginger, peeled and finely chopped
10. 2 spring onions, finely chopped or any other stir fry vegetables in bite sizes
11. 25g frozen peas, lightly boiled and drained
12. 1 tablespoon chicken stock
13. few drops of sesame oil

Method:

1. Put the prawns into a bowl with the egg whites, 1 teaspoon of Chinese wine, the sugar, 1/2 teaspoon salt, the white pepper, and 40g of the cornflour. Mix together thoroughly.
   
2. Heat the oil in a wok. Add the prawns and stir fry gently for about 2 minutes, then remove from the oil and drain on paper towel. Stir fry the vegetable pieces until cooked. remove and set aside.
   
3. Pour off most of the oil, leaving enough to coat the bottom of the wok, then add the finely chopped ginger and spring onions. Stir fry for a few seconds, then add the remaining salt, peas (or the stir fried vegetables), wine, white pepper, chicken stock and remaining cornflour. Stir gently to mix well.
   
4. Put the prawns back into the wok to reheat with the sauce. Stir gently to distribute the prawns evenly within the remaining ingredients.
   
5. Pour into a heated serving dish and sprinkle the sesame oil over the top.
   
6. Serve immediately.