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Ginisang hipon at okra na sinandok agad, ginisa sa luya at nilapotan ng cornstarch, tinapos ng sesame oil.
Hugasan ang hipon at patuluin. Tanggalin ang ulo, balat, at bituka, pero pananatilihin ang buntot. Itabi.
Wash the prawns and drain. Remove the heads, shells, and veins, but keep the tails on. Set aside.
Pakuluan ang tubig hanggang halos 80% kumukulo at idagdag ang cooking wine at hiniwang sibuyas-dahon at luya. Ilublob ang hipon ng 3–5 segundo hanggang magbago ng kulay at lumikot, hanguin agad at patuluin.
Bring a pot of water to about 80% of a boil and add the cooking wine and the spring onion and ginger slices. Blanch the shrimp for 3–5 seconds until they change colour and curl up, then immediately scoop out and drain.
Ilublob ang okra ng 3–5 segundo, hanguin, at hugasan sa malamig na tubig.
Blanch the okra for 3–5 seconds, scoop out, and rinse in cold water.
Hanguin ang okra at hiwain sa maiikling piraso. Itabi.
Remove the okra and cut into short segments. Set aside.
Painitin ang kawali at magbuhos ng 1 kutsarang mantika. Igisa ang sibuyas-dahon at luya hanggang umalingawngaw.
Heat the wok and pour in 1 tablespoon of oil. Stir-fry the spring onion and ginger slices until fragrant.
Idagdag ang okra at haluin nang pantay-pantay.
Add the okra and toss to coat evenly.
Idagdag ang hipon at igisa. Timplahan ng asin, puting paminta, at chicken powder, pagkatapos ihalo ang 2 kutsarang cornstarch slurry hanggang magkahalo lahat.
Add the shrimp and stir-fry. Season with salt, white pepper, and chicken bouillon powder, then stir in 2 tablespoons of cornstarch slurry until everything is evenly combined.
Patayin ang apoy, lagyan ng sesame oil, haluin, at ihain.
Turn off the heat, drizzle with sesame oil, toss to coat, and serve.
