1.Peel,devein and butterfly prawns,leaving tails intact
2. To make the sea parsley,spring onion and ginger dipping sauce,pound ginger,spring onion,sea parsley and salt to paste using a mortar and pestle. Transfer paste to a heatproof bowl.
3. Heat peanut oil in a small frying pan until moderately hot. Carefully pour in the paste,scalding the ingredients to release their fragrance and aroma. Mix well. Transfer dipping sauce to a small serving bowl.
4. Meanwhile,in a shallow heatproof bowl that will fit inside a steamer basket,arrange prawns in a single layer and pour over the shao hsing wine. Place bowl inside steamer and position over a deep saucepan or a wok filled with boiling water. Steam,covered,for about five minutes or until prawns are just cooked through.
5. Carefully remove bowl from steamer and transfer prawns to a serving plate. Serve with dipping sauce on the side.
*If sea parsley is unavailable,use coriander leaves
This recipe features as part of ourGood Food Christmas feast.