10 – 12 large prawns
4 tbsp chicken stock
1 tbsp light soy sauce
1 tbsp hua tiao wine
1 tbsp sesame oil
½ tsp salt
1 tbsp minced ginger
3 tbsp minced garlic
1 + 2 tbsp chopped spring onion
Scatter chopped spring onion over the prawns before serving. Serve while hot.