To make the prawns, marinate the prawns with the garlic powder in a bowl for 30 minutes.

Meanwhile, place the dried shrimp in a bowl and pour over 100ml/3½fl oz hot water to rehydrate. Leave for 30 minutes then drain, reserving the soaking water for the sauce.

Blitz the rehydrated shrimp with 50ml/2fl oz of the oil in a blender or food processor, into a paste and transfer to a small bowl.

To make the spice paste, blitz all of the ingredients to a fine purée in a blender or food processor.

Heat the remaining 50ml/2fl oz oil in a wok over a high heat until smoking. Stir-fry the marinated prawns quickly until just cooked (this should take no more than 2 minutes). Transfer to a bowl or container and set aside.

Using the same wok, turn the heat down to medium and stir-fry the blitzed shrimp paste for about 1 minute, or until fragrant. Add the spice paste, sauce ingredients and the reserved shrimp soaking water. Stir-fry for about 10–15 minutes. Taste and add salt and sugar, if preferred.

Add the prawns back to the wok and stir to incorporate. Garnish with the red chillies.

To make the garlic greens, heat the oil in a lidded wok or large lidded frying pan over a high heat and stir-fry the garlic for 20 seconds. Add the choi sum, salt and pepper and stir to combine with the garlic. Cover with a lid and cook for 3 minutes, stirring after 1 minute or so. Sprinkle with fried shallots.

Serve the fragrant prawns with the garlic fried choi sum.