6 prawns, 250g net fat, done ham shreds, chive shreds, salt, gourmet powder, chive, Shaoxing wine, pepper, vinegar, water chestnut powder, 1 egg white

RECIPE

1. Remove the heads and shells of the prawns, knife them into halves, put in juice of chive and ginger, Shaoxing wine, gourmet powder, then mix them up.
2. Clean the net fat and dry it in the air, knife it into pieces 2. 5 inches long and wide. Place the mixture of water chestnut powder and egg white on the net fat pieces, intersperse it with some ham shreds and chive shreds, then put a prawn half on each piece, wrap them with the net fat pieces shaped like a ball, doing so one by one.
3. Saute the prawn meat balls in warm oil to be done, put in vinegar, then stir-fry them and take them out, the side with shreds of ham and chive upwards.
4. Place 4 steamed prawns in one side as a contrast.