20 prawns, fresh asparagus, eggs, mushrooms, chilis, salt, gourmet powder, rice win, broad bean sauce, tomato sauce, fermented glutinous rice, popper, chives, ginger, garlic, water chestnut powder, black moss, leaves of Chinese cabbage

RECIPE

1. Remove the heads and shells of 12 prawns, slice them, coat them with mixed seasoning paste.
2. Remove the heads and shells of other 8praws, retain the tails, gash their backs, halve them, make the fore parts into mousse, mix it up with the seasonings, put the mixture in the gash of the tails of the hind parts, put on the shreds of leaves of Chinese cabbage, black moss, chili shreds, shape them like an orchid.
3. Fry the prawn slices to be done with oil, drain off oil. Saute the asparagus pieces, mushroom slices, chili slice, then put in half of the fried prawn slice, seasoned water chestnut powder t make paste, stir-fry them with a strong fire, place then in a dish.
4. Saute mashed garlic, ginger shreds, broad beansause, then put in fermented glutinous rice, tomato sauce, then the rice wine, sugar, gourmet powder, delicious soup, water chestnut powder to make paste. Pour the paste on the other half prawn slices, then place them in the outer part of the dish.
5. Fry the 8 processed prawns to be done, circle the dish with them, place a large fried lobster in the centre of the dish.