250g prawn meat
2 hot red peppers
Peel and stone the litchi.
Cut the hot red peppers into small pieces.
Cut the prawns along the back going half way through the thickness, add salt, MSG, and dry starch, leave for 20 minutes.
Stir fry in 4 fold hot oil.
Drop finely chopped garlic and Gan bamboo shoots into hot oil, then add litchi, hot red peppers and prawns, toss a few times, add soup, salt, MSG, sugar and thicken with cornstarch solution.