Prawns A La Cognac - cooking recipe

Ingredients

3 small fresh hot peppers, washed, dried and minced
2 Tbsp. light soy sauce
2 tsp. white vinegar
2 tsp. sesame oil
1 Tbsp. chicken broth (use from bouillon cube)
1/2 tsp. sugar
1 1/2 Tbsp. finely sliced green portions of scallion

Preparation

Cut prawns along the back from end to just before the tail, leaving the shell and tail on.
Remove the vein; rinse in cold water and dry with paper towels.
Place 4 tablespoons of the cognac in a bowl and add the prawns.
Mix together until all of the prawns are coated with the cognac.
Marinate 2 hours covered in the refrigerator.
Heat wok on medium-high to high and add the remaining 2 tablespoons of cognac.
With a spatula, coat the wok sides with the cognac.
(See warning at the end.)
With a match, ignite the cognac.
Add the prawns and marinade to the wok and stir-fry until prawns are pink, about 4 to 6 minutes.
Serve on heated platter; pour sauce on small dishes for dipping.