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PdfCut the tops of the prawn heads off just under the eyes with kitchen scissors and remove the legs. Use a cocktail stick or wooden skewer to remove the black digestive cord by poking it through the body of each prawn and pulling upwards in between the seams of the shell. Place the prepared prawns in a bowl.
Mix the marinade ingredients together, then rub the marinade into each prawn still with their shells on. Leave to marinate for at least 15-20 minutes in the fridge.
Mix the sauce ingredients together in a small bowl.
Build Your Wok Clock: Start at 12 o'clock with the spring onions, followed by the marinated prawns, the sauce and lastly the chicken stock.
Heat 1 tablespoon of vegetable oil in a wok to a medium-high heat until smoking hot, then add the spring onions and stir-fry for 30 seconds. Increase the heat to high, add the marinated prawns and stir-fry for 1-2 minutes. Pour in the sauce, bring to a vigorous boil and stir-fry for another minute. Then stop stirring and allow the prawns to sizzle and the heat to build. Once the wok is smoking hot again, pour in the chicken stock, bring to a vigorous boil and fold through every 15-20 seconds, continuing to stir-fry for another 1-2 minutes until all the sauce has caramelized and coated the prawns. Tip into a serving bowl and serve immediately.