Seasonings:
1 teaspoon spicy bean paste with red chili peppers
3 to 4 tablespoons ketchup
3 tablespoons minced Welsh onion
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon sugar
A dash of salt
A dash of synthetic flavoring
200cc stock
2 to 3 tablespoons water and potato starch mixture
1 teaspoon vinegar
1 tablespoon sesame oil

Preliminary seasonings for prawns:
1 tablespoon sake
A dash of salt
A dash of synthetic flavoring
A dash of pepper
Chives
Ginger

Preliminary seasonings for vegetables:
1 tablespoon sake
1 teaspoon salt
A dash of synthetic flavoring
A dash of pepper
150cc stock

1. Remove shells and veins from the prawns, and sever the back of each prawn to spread. Mix the cleaned prawns with the preliminary seasonings.

2. Heat a small amount of oil in a wok, add the bean paste and cook, then add ketchup and cook some more. Add the sake, stock and other seasonings, and let cool.

3. Remove excess moisture from the prawns prepared in 1., and brown the surface in a wok. Let them cool.

4. Place 2. and 3. in a bag and vacuum pack it. Heat the bag at 70 ℃ until the center temperature reaches 62 ℃.

5. Quickly chill the bag until the center temperature reaches 3 ℃, and store.

6. Before serving, remove the contents from the bag into a wok and reheat. Add the minced Welsh onion and stir in the water and potato starch mixture to thicken the sauce. Add vinegar and sesame oil.

7. Boil the broccoli and Jew's ear for garnish and cook them in seasoned stock.

Note:

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.