Ingredients:12 prawns (trimmed, washed and drained)
20 slices ginger
1 tbsp qi zi
5 slices dang gui
Seasoning:1 cup Martell / Hennessy V.S.O.P
1 cup water
1/4 tsp salt
1 tbsp light soya sauce
1/2 tsp sesame oil
Method:1. Heat up 1 tbsp oil and 1/2 tsp sesame oil, saute ginger till fragrant.
2. Add in prawns, dang gui and qi zi and stir-fry for a short while. Pour in water and bring to boil until the prawns turn to red colour. Add in the remaining seasoning and bring to boil.
3. Dish up and serve hot.
Note: I use a bit of water to boil the dang gui for a few mins and set aside (ie. to soften and to extract the dang gui flavour)