Split the prawns about ¾ of the way through from the back with a knife. With the flat of the knife,lightly press into the split to flatten out the prawn into a butterflied shape.
Place the broccoli florets into a microwave proof bowl and add two tablespoons of water. Cover with a plate and microwave for 90 seconds,until about halfway cooked.
Combine the cornflour with about ¼ of a cup of cold water and mix well. Heat a wok over high heat and add the vegetable oil and garlic. Toss the garlic for a few seconds until fragrant,then add the prawns. Toss the prawns for about two minutes until lightly cooked. Add the broccoli,then the Shaoxing wine,oyster sauce,sugar,chicken stock and salt. Bring to a simmer and toss well.
Continue to toss while adding the cornflour mixture a little at a time until the liquid thickens to a silky sauce. Serve immediately.
Adam's tip If you don't have a wok,you can achieve excellent stir-frying results using a frying pan. My Chinese grandmother stir-fried in a deep frying pan for years,producing some of the best Chinese food imaginable.
Also try:Adam Liaw's almond tofu with goji tea syrup.
Find more of Adam Liaw's recipes in theGood Food Favourite Recipes cookbook.