Garlic Butter Prawns With Rice

Add the Shaoxing rice wine to the prawns and mix well.

In a wok on a medium heat, add the cooking oil, butter, spring onions and garlic. Stir fry for 30 seconds until fragrant, then add the prawns, Lee Kum Kee Premium Light and Dark soy sauces, and the water. Stir fry the prawns, turning them over frequently until pink and cooked through (around 3-4 minutes depending on how large they are).

Serve with steamed rice and choy sum or other steamed green vegetables drizzled with Lee Kum Kee Premium Oyster sauce.