Beijing-style Oil-braised Prawns

Clean prawns: remove heads, devein, but keep shells on. Pat dry with paper towels. / 大虾去虾须虾线，保留虾壳，用厨房纸吸干水分。

Heat oil in a wok over medium heat. Add prawns and fry until both sides turn red, about 2 minutes per side. Remove and set aside. / 锅中倒油，中火放入大虾煎至两面变红，每面约2分钟，盛出备用。

In the same wok, add ginger, scallions, and garlic. Stir-fry until fragrant. / 原锅放入姜片、大葱、大蒜爆香。

Return prawns to the wok. Add Shaoxing wine, light soy sauce, and sugar. Stir well and cook for 2-3 minutes until sauce reduces. / 放回大虾，加入料酒、生抽、白糖翻炒均匀，焖煮2-3分钟至汤汁收浓。

Drizzle with sesame oil and serve hot. / 淋上香油即可出锅。