Bai Zhuo Jiwei Xia

Using the freshest possible prawns is essential for this dish. For finicky chefs in Hong Kong or Guangzhou, both close to the China Sea, this is not a problem. Another imperative is never to overcook the prawns; they must be plucked from the boiling water at just the right second to retain their unmatched flavour.

In Hong Kong, the prawns are served with a fresh chilli dipping sauce, but I prefer this version from Guangzhou’s Liang Jing Ji restaurant. It’s a simple mixture