To 'velvet' the prawns, slice the tails in half through the centre and massage the bicarbonate of soda into the flesh, then leave to rest for 15 minutes.

Finely grate half the ginger and all the garlic. Slice the other ginger half into rough chunks and reserve.

In a bowl, whisk together the grated ginger, garlic, oyster sauce, soy sauce, rice wine, sesame oil, cornflour and ½ cup (125 ml) water until combined. Set aside as your stir-fry sauce.

Rinse the prawns thoroughly in a colander and pat dry with paper towel.

Toast the cashew nuts in the wok or large high-sided pan until they become golden (medium heat is best so they don't burn). Pull out and reserve.

Keep heating the wok or large pan with 1 tablespoon of the oil until very hot. Add the prawn meat and stir-fry for 30–60 seconds, or until it just changes colour; remove from the wok and set aside.

Wipe out the wok with paper towel and reheat the remaining oil.

Boil a kettle and pop the broccolini and spring onion into a colander and into the sink, then pour boiled water over them. Drain well, then add to the hot wok and stir-fry for 2 minutes.

Give your stir-fry sauce another whisk to reincorporate everything, then pour it into the hot wok and bring to the boil.

Toss the prawns, roughly chopped ginger and toasted nuts through. The sauce should be silky and glossy, which will happen almost instantly.

If you find the liquid gets absorbed way too fast, splash in another ½ cup (125ml) water and allow this to incorporate, too. Taste for seasoning.

Serve topped with extra spring onion.