Drunken Prawns This elegantly simple Cantonese dish isnt likely to be found in hawker centers, but it was one

of the best things we ate in Singapore. Traditionally, live shrimp are doused with potent rice liquor, which they ingest, and are then flambed. Our version uses fresh, not live, shrimp instead. Slice through shells of 1 lb. of whole medium shrimp along backs with a serrated knife, leaving head, shells, and tails on. Devein under running water. Mix 2 peeled crushed cloves garlic; 1 crushed peeled 2'' piece ginger; and 1/2 cup Chinese rice wine in a medium bowl. Add shrimp and stir until well coated; marinate 2 hours. Pour 1 1/2 cups rice wine into a very hot wok or skillet over high heat. Swirl wok or skillet to coat sides with wine, while adding 2 tbsp. honey and 1 cup water. Cook 1 minute. When sauce is very hot, add shrimp and marinade. Cook until shrimp turn bright pink, 12 minutes. Serve shrimp in their broth, peeling them as you eat. Serves 4.

Drunken Prawns ============== 300g fresh tiger prawns 60g young ginger 20g tree fungus (soaked) 100g groundnuts (skinned) 1 tbs oil 3-4 rice bowls of stock 1/2 rice bowl of Chinese red wine Salt and pepper to taste Scald tiger prawns in water. Drain. Shred tree fungus and ginger finely. Wash and boil groundnuts until soft. Drain. Heat oil in a medium claypot and stir fry the ginger and tree fungus. Add the stock and prawns and cook until the prawns turn red. Add half of the wine and season to taste. Bring to boil, add the rest of the wine. Serve hot.