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  • 300g prawns, peeled
  • 2 Cloves Garlic, finely chopped
  • 2 Tbsp corn starch
  • 2 Tbsp vegetable oil
  • subheading: SAUCE MIX:
  • 2 Tbsp Lee Kum Kee Hot Chilli Soy Sauce
  • 2 Tbsp water
  • 1 Tbsp Shaoxing rice wine or dry sherry
  • 1 Tbsp Lee Kum Kee Premium Oyster Sauce
  • ½  tsp minced ginger
  • A pinch of Sesame seed
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