* 2 lb king prawns
* 3 cloves Garlic, minced
* 1 tablespoon fresh Ginger, grated
* 2 fresh hot chillies, minced
* 4 spring onions, separated: white part minced, green part cut on the diagonal in ½" pieces
* 3 tablespoons Chinese fermented black beans
* ½ cup chicken stock
* 2 tablespoons light soy sauce
* 2 teaspoons sugar
* ½ teaspoon sesame oil
* 1 teaspoon cornflour
* 1 tablespoon rice wine or sherry
* 1½ tablespoons Ghee
* 1 onion, sliced
* 1 Red pepper, sliced thinly
* 3 cups, thinly sliced cabbage, snow peas, and carrots

===Method===
* In small bowl, combine Garlic, ginger root, chillies, white parts of the spring onions, and Chinese fermented black beans
* In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves
* In a third small bowl, dissolve cornflour in wine or sherry
* Just before serving, heat a wok over high heat
* Add ghee and heat until almost smoking
* Fry the onion and red pepper for a minute then add Garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown
* Add seafood and stir-fry for 1 minute
* Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock
* Stir cornflour mixture and add to stir-fry along with green spring onion parts and sliced vegetables
* Bring sauce to a boil

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