Recipe Tip: Hong Kong-style Drunken Prawns

Instructions

1. Step 1

   Score the prawns along their backs with a sharp knife so that the intestine (which looks like a dark vein) is exposed. Clean under cold running water and pat dry.

2. Step 2

   Marinate the prawns in a bowl with the rice wine for 30 minutes.

3. Step 3

   Heat the oil in a wok and fry the ginger and garlic over a gentle heat.

4. Step 4

   Lift the prawns out of the marinade, increase the heat to high and add the prawns and chillies to the wok.

5. Step 5

   Fry, stirring, for 1 minute over maximum heat, then add the rice wine marinade.

6. Step 6

   Cook for 1 minute then season with salt, sugar and pepper. Serve piping sprinkled with coriander.

7. Step 7

   Laksa Lemak Coconut milk is a key ingredient in Laksa Lemak, Malaysia's thick noodle soup. Add the kick of chillies, aromatic lemongrass and fresh galangal, and you have a nourishing, warming, satisfying bowlful of flavour. Soup

8. Step 8

   Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood

9. Step 9

   Cocktail Sauce This recipe is a twist on the classic cocktail sauce. The secret ingredient? Cognac. It makes a fine pairing with meat – and, of course, its classic pairing, prawns.

10. Step 10

    Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta

11. Step 11

    Pasta: Conchiglioni with Shrimps Shrimps, tomatoes and pasta - go well together! Chilli provides the spiciness and white wine for the aroma. Pasta