Published by Sydney Morning Herald After marinating in rice wine and ginger, these prawns get a quick steam before being tossed with salt, garlic and chilli Do not peel prawns, but devein by hooking out the black intestinal tract with a thin bamboo skewer. Place in a shallow heat-proof bowl with grated ginger and rice wine and rub to coat the shells. Leave for one hour, tossing occasionally. transfer bowl to steamer and steam over simmering water for five minutes, or until prawn meat turns white. Remove and drain, and dry prawns with paper towel. Heat wok with salt, garlic and chilli (no oil) over medium heat. Add prawns and toss until hot and well coated, with salt. Serve with dipping sauce. Dipping Sauce: Heat oil until it starts to smoke, then remove from heat and allow to cool. Mix cooked oil with dark and light soy, ginger and chilli and serve in small dipping bowls Words of Warning........ A Prawn is a big shrimp, though I think US calls them all shrimps.I would suggest not less than 4" long. The Australian Tablespoon is 20mL vs 15mL US, NZ and UK, so for you foreigners () I have placed in brackets the adjusted amount you should use. (Dont ask me why some idiot decided we would be different) Posted to recipelu-digest Volume 01 Number 528 by "RobR" on Jan 15, 1998