Butterfly Prawns in Red Bean Curd Cheese

Several years ago, Chef Wu Kwun of Fung Shing in Soho created these prawns which, on a whim, he named Yunnan prawns, even though, as he himself said, they have nothing to do with either the cuisine or any of the special products from that province. I loved eating them so much in his restaurant that I asked him for the secret, which he most generously revealed to me. I share it with you and hope you will find the prawns as delectable as I do.