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 Wash the prawns well. Twist
off the heads and feet but do
not shell, cut the shells along
the back and devein with a tooth
pick, or small knife. Rinse again
under cold water.
- Heat 6 tbsp oil or lard in a
wok until the oil surface ripples.
Add the scallions and ginger.
Add the prawns and stir-fry about
30 seconds. Add the rice wine,
cover the wok, and cook for 30
seconds. Add the salt, sugar and
stock. Bring to a boil over high
heat, cover, and simmer over low
heat for 3 minutes. Add the tomato
sauce and soy sauce and turn the
heat to high. Boil until the sauce
is reduced. Stir in the cornstarch
mixture and cook, stirring, until
thickened. Add 1 tbsp oil or lard
and stir-fry to blend. Remove
and serve.
- Beat the eggs in a heat-proof
bowl and stir in the salt, rice
wine, MSG, 4 tsp. of the stock
and mix well. Place fish in the
bowl with the egg mixture. Place
the bowl in a steamer and steam
for 10 to 15 minutes, or until
the custard is set.
- Mix the soy sauce, sesame oil,
the remaining 2 tsp. of the stock,
the scallion, and the ginger into
a sauce. Pour over the fish and
serve.
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