2-3 large freshwater prawns, cleaned and halved
3 egg whites
200ml evaporated milk
¾ tsp salt
dash of pepper
A little monosodium glutamate (optional)
1 tsp Shao Hsing wine
1 Tbsp sesame oil
1 Tbsp chopped spring onion
Arrange the halved prawns on a heat-proof dish. Sprinkle salt, pepper and monosodium glutamate over the prawns.
Combine evaporated milk and egg white in a bowl. Beat lightly with a fork until well combined. Pour the mixture over the prawns.
Steam over rapidly boiling water on high heat for 6-7 minutes or until prawns change colour and are cooked.
Remove the dish and add the wine and sesame oil. Add chopped spring onions and serve immediately.