1 pound prawns in the shell
2 TBS ketchup
1 TBS oyster sauce
1/8 tsp white pepper
1/2 tsp sesame oil
1 TBS vegetable oil
2 green onions, cut into 1-inch pieces
With a sharp knife, cut each prawn through the shell just far enough to expose the sand vein down the back. Remove the sand vein. Rinse the prawns and pat them dry. (This step is important, otherwise the prawns will not brown properly.) Cut off the sharp point from the tails, but leave the rest of the shell intact.
In a small bowl, combine the ketchup, oyster sauce, white pepper, and sesame oil and set aside.
Place a large skillet or wok over high heat. Add the tablespoon of vegetable oil. Place the prawns in the pan in a single layer. Brown on one side, then turn and brown on the other. Lower the heat to medium, add the ketchup mixture, and stir to coat the prawns well. Add the green onions and continue to cook just long enough to bring out the color of the onions, about 30 seconds. Serve immediately.
From Every Grain of Rice by Ellen Blonder and Annabel Low