5 prawns, in shells, with heads
1 tbsp rice wine
2 fl oz (50 ml) vegetable oil
 1/4 tsp salt, or to taste
1 tbsp fresh ginger, shredded
1/4 tsp sesame oil
1/2 cup (120 ml) high stock
1 tbsp scallions, shredded
1 tbsp sugar
1/4 tsp MSG

1.   Remove the heads from the prawns and set aside. Remove the legs, shell, devein 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, colouring the oil red. Add the prawn sections and stir-fry for 1 minute. Add the stock, sugar, rice wine, MSG, and salt. Simmer over low heat for 5 to 6 minutes, or until the prawns are just cooked.

3.  Remove the prawn heads and place in a dish with the prawn sections on top. Boil the sauce in the wok over high heat until thickened. Sprinkle with sesame oil. Add the scallions and garlic shreds, pour the sauce over the prawns, and serve.