Fly to Hong Kong, jump on a ferry and choof off to Lamma Island, where you can sit at a seaside seafood restaurant and nibble these wok-tossed prawns coated in chilli salt to your heart’s content. Or just fly to the fish shop, jump into your kitchen, and choof off to the table. Less frequent flyer points, but more fun.
Devein prawns by hooking out the black intestinal tract with a thin bamboo skewer, leaving prawns in their shells. Place in a shallow heat-proof bowl with grated ginger and rice wine and rub to coat the shells. Leave for one hour, tossing occasionally.
Transfer bowl to steamer and steam over simmering water for 5 minutes, or until prawn meat turns white. Remove and drain, and dry prawns with paper towel.
Heat wok with salt, garlic and chilli (no oil) over medium heat. Add prawns and toss until hot and well coated with salt.
© 1998 All rights reserved. Published by Murdoch Books.