Ingredients :

3 stalks spring onion ( cut into short length )
24 big prawn
3 slices young ginger
1 egg
2 stalks coriander leaves ( cut into short length )
1 tbsp ground flat fish
3 water chestnuts ( strips )
3 black mushroom ( sliced )
1 red chilli
2 stalks spring onion ( cut length wise )

* Put spring onion, water chestnut, ginger mushroom on the back of prawn then turn to the right .

To marinate prawn :
1/2 tsp salt
1/4 tsp sugar
1 tbsp cornflour ( add lastly )

Serving sauce :
3/4 rice bowl chicken stock
some M.S.G.
1/2 tsp salt
some pepper powder

Method :
1. Remove shells from prawn, leaving tail section intact, wash and dry it, then marinate for 15 minutes.
2. Cut ginger, water chestnuts, mushrooms and red chilli into shred.
3. Flatten the prawn, place spring onion, ginger, water chestnuts and mushrooms on it and roll, then steam for 3=5 minutes till cooked .
4. Heat wok wit some oil, add wine and serving sauce till boil, add some cornstarch solution to thicken the mixture, then pour over the well steamed prawns, lastly sprinkle some chilli shred, coriander leaves and serve it hot .

* Marinate Prawn -> 1/2 tsp salt, 1/4 tsp M.S.G., pepper, first then put in flattened spring onion and egg white, season for 15 minutes then add cornflour.
Grease plate with sesame oil and cooking oil on plate.