Blanched Prawns

Trim the antennae and sharp rostrums. Lift out the intestinal veins through the back joints with a toothpick, keeping heads and shells intact. Rinse under cold water and drain; prepare the aromatics.

Mix the 2 minced garlic cloves, all the chopped spring onion greens, 2 tbsp light soy sauce and 1 tbsp Chinese black vinegar in a small dipping bowl.

Add enough water to submerge the prawns, 5 ginger slices, all the spring onion whites and 2 tbsp cooking wine to a wide pot. Bring to a boil over high heat.

Add the 500 g prawns and gently separate them. Maintain a gentle boil. Medium prawns take about 1½–2 minutes; larger ones need longer. Check one at its thickest part: the flesh must be pearly, opaque and firm, with orange-pink shells. Remove promptly once cooked.

Lift out the prawns with a wire skimmer and drain thoroughly. Discard the poaching liquid and cooked aromatics.

Arrange the prawns with heads inward in one overlapping ring, tucking each curved tail beneath the preceding prawn. Set the dip in the center and serve immediately; peel and dip to eat.