2. Combine soy sauce, Xiaoxing wine, vegetable oil, sugar, ginger and green onions in a bowl; set aside.
3. Prepare a steamer by pouring 2 to 3 inches of water into a wok, Dutch oven or stockpot. Make sure you have a domed lid for the wok so that there is plenty of space for steam to swirl around under the lid. Place a rack or trivet in the water. Bring the water to a rolling boil.
4. Arrange the prawns on a glass pie plate or ceramic serving dish with sloped edges that can perch on the rack or trivet with room for steam to rise all around it. Cover the wok. Turn heat to medium and steam for 7 to 8 minutes. Do not overcook. Carefully remove the plate from the steamer.
5. Stir the seasonings again and drizzle over the cooked shrimp. Garnish with the cilantro and serve immediately.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.