5 prawns, in shells, with heads
1 tbsp rice wine
2 fl oz butter
Salt to taste
1 tbsp fresh ginger, shredded
1/4 tsp sesame oil
1/2 cup high stock
1 tbsp scallions, shredded
1 tbsp sugar
1/4 tsp MSG (optional)

Braised Prawns With Butter

1. Remove the heads from the prawns and set aside. Remove the legs, shell, de vein and wash. Cut each prawn body into 3 equal sections.
2. Heat the oil in a wok until moderately hot. Add the prawn heads and ginger. Use a scoop to press the heads against the sides of the wok so the fat seeps out, coloring the oil red.
3. Add the prawn sections and stir-fry for 1 minute. Add the stock, sugar, rice wine, MSG (optional), and salt. Simmer over low heat for 5 to 6 minutes, or until the prawns are just cooked.
4. Remove the prawn heads and place in dish with the prawn sections to top. Boil the sauce in the wok over high heat until thickened. Sprinkle with sesame oil.
5. Add the scallions and garlic shreds, pour the sauce over the prawns, and serve.