Spicy orange prawns

Ingredients:
500g fresh prawns
1 tbsp rice wine

Sauce:
2 tbsp Lee Kum Kee Chili Bean Sauce (辣豆瓣酱)
125ml freshly-squeezed orange juice
2 tsp sugar, or to taste
1/2 tsp light soy sauce
1/4 tsp sesame oil

2 tbsp oil
1 clove garlic, peeled and very finely chopped
2 shallots, peeled and very finely chopped
1/2 red chilli, finely shredded
1 tbsp grated orange zest
fresh coriander leaves

Method:
1. With scissors, cut along the back of each prawn shell and remove the vein. Leave shells and heads on. Rinse prawns and pat dry, then mix with wine and let stand 10 minutes, covered and refrigerated.
2. Mix all sauce ingredients together and set aside.
3. Heat oil in a wok over high heat. When very hot, add garlic and shallots and stir-fry for 30 seconds. Add prawns and fry for 30 seconds more, then add sauce mixture. Cook, stirring vigorously. When prawns are cooked and sauce is thick and glossy, let them cook for 1 to 2 minutes more.
4. Dish up and sprinkle with chilli, orange zest and coriander. Serve immediately.

Recipe source: Today newspaper