12 prawns (750g)
100g clear soup
Remove tantacles, legs and intestines, then wash the prawns.
Fry short lengths of scallion and slices of ginger in 60% heated oil till the fragrance comes out, remove the scallion and ginger, add sugar, clear soup, cooking wine and salt.
Bring to the boil, add the prawns and bring to the boil on a high flame, lower the heat, simmer till soup is thick, add a little sesame oil.