The Cantonese like to bite into prawns that are “crisply firm,” and to achieve this texture Cantonese chefs leave out ginger and wine when preparing them, as we have here.

Ingredients:

8 ounces (225 grams) fresh or frozen raw prawns, in the shell, without heads
1⁄4 teaspoon salt
8 ounces (225 grams) tomatoes
5 tablespoons peanut or com oil
4 to 5 cloves garlic, peeled and chopped fine
4 scallions, cut into 1-inch (2.5-centimeter) sections, white and green parts separated
2 teaspoons thin soy sauce
1⁄2 teaspoon sugar
1⁄2 teaspoon potato flour, dissolved in 1 tablespoon water

Directions:

If frozen prawns are used, defrost thoroughly. Shell and devein the prawns. Pat dry with paper towels and put into a bowl.

Sprinkle with half the salt, which will firm up the prawns. Let sit for about 15 minutes. Plunge the tomatoes into a bowl of very hot water and leave for 5 to 10 minutes. Peel off the skins. Cut the flesh into slices.

Heat a wok over high heat until smoke rises. Add the oil, swirl it around and heat until very hot. Add the garlic and half the white scallions. Stir a few times to release their aroma and add the prawns. Sliding the wok scoop or metal spatula to the bottom of the wok, flip and turn in rapid succession for about 1 minute, or until the prawns have curled up and turned pink in color. Scoop to a warm plate, leaving behind as much oil as possible.

Add the remaining white spring onion to the wok. Tip in the tomatoes and stir well. Season with the remaining salt, the soy sauce and sugar. Cover and cook over a medium heat for 2 or 3 minutes. Add the well-stirred dissolved potato flour.

Return the prawns to the wok and tip in the green scallions. Turn up the heat, stir and turn until the prawns are very hot. Transfer to a warm serving plate.

Serves 2 with 1 other dish.