King prawns in a black bean sauce with crispy spring greens

Serves 4 2 tbsp sunflower oil 2 garlic cloves, peeled and finely crushed 3cm knob of fresh root ginger, peeled and finely chopped 2 tbsp fermented black beans, rinsed 125ml chicken stock 2 tbsp light soy sauce 2 tbsp dry sherry or rice wine 1 tbsp mirin (optional) 2 tsp caster sugar 1 tsp corn flour, mixed with 1 tbsp water 600g large raw prawns, peeled and deveined 2 red chilies, thinly sliced and deseeded 1 Chinese leaf cabbage, shredded For the spring greens: 500g spring greens Oil, for deep-frying tsp fine sea salt 1 tsp caster sugar tsp Chinese-5-spice Preheat the oven to 160C/gas 2. Separate the leaves from the spring greens and rinse well. Drain and dry thoroughly with kitchen paper or using a salad spinner. Cut out the stalks from the leaves. Stack a few leaves on top of each other and roll them up into a cigar shape. Shred into 5mm strips then repeat with the remaining leaves. Scatter the shredded spring greens over a large baking sheet and dry in the oven for 15-20 minutes, turning them every 5 minutes. Remove from the oven and leave to cool. This can be done a day ahead. Heat 1 tablespoon of the sunflower oil in a small saucepan and add the garlic, ginger and black beans. Stirfry for a couple of minutes until the garlic is lightly golden. Mix the stock, soy, sherry and mirin together and pour in. Bring to a simmer, then stir in the sugar and corn flour mixture. Simmer for a few minutes, stirring frequently, until the sauce has thickened. Pour into a bowl and leave to cool. Heat the oil for deep-frying. Check it is hot enough by adding a small piece of bread to the oil. If the bread turns golden and crisp within 30 seconds, its ready. Deep -fry the spring greens in small batches for about 10 seconds until crisp. Remove with a slotted spoon and drain well on kitchen paper. Mix the salt, sugar and spices together. Season the crispy greens to taste with the salt mix and set aside. Heat the rest of the sunflower oil in a hot wok. Add the prawns and chilies and stir-fry for 2 minutes over a high heat. Add the shredded Chinese leaf and cook for 1 minute more. Stir in the sauce and warm through. Serve the prawns with the crispy greens sprinkled over and sticky rice on the side.