This is the basic, classic Chinese preparation for any live seafood, and it always is a hit, underscoring the prawns' natural sweetness. Most seafood sellers will package spot prawns to stay alive for several hours. If you get a few with roe attached, consider yourself lucky; it is a delicacy.
Ingredients
6 live spot prawns (about 3/4 pound)
Kosher salt to taste
2 teaspoons light soy sauce (light-colored, like Pearl River Bridge; not low-sodium)
1 tablespoon Xiaoxing or rice wine
1/2 tablespoon vegetable oil
Pinch of sugar
1 tablespoon finely slivered fresh ginger, in 2-inch lengths
2 green onions, slivered in 2-inch lengths
Sprigs of cilantro, for garnish
Instructions
1. Split the spot prawns in half lengthwise: Holding the prawn at the head end, place the tip of a sharp chef's knife at joint of the head and body and with one stroke cut up through to the tip of the head, then down all the way through the tail meat. You should have two perfect halves. Remove the vein. Do not lose the roe, if you are lucky enough to get prawns with roe. Sprinkle with kosher salt.
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.
From the article Sizing Up Shrimp: It's America's Favorite Seafood, But At What Cost to the Environment? by Olivia Wu which originally appeared in the April 13, 2005 issue of the San Francisco Chronicle.
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