Steamed Prawns With Ginger And Soy Sauce

Fresh green harbor prawns are best for this dish.

• 1 bunch fresh coriander
• 5cm piece fresh green ginger
• 2 tablespoons each sesame and vegetable oil
• 2 tablespoons finely sliced spring
• onions
• Light soy sauce or 1 teaspoon salt, to flavor
• 1kg small prawns
• Salt

Wash the coriander thoroughly and cut the roots and stems off, chopping them roughly. Reserve the coriander leaves. Pour 2cm of water in a pan and add the chopped coriander stems. Simmer gently while preparing sauce. Peel and shred the green ginger into very fine slivers. Heat oils almost to smoking point. Remove from heat and add ginger and spring onions. Add salt, if using. Leave to cool 15 minutes and stir in the soy sauce. Pour into several small bowls for serving.
Line one large or several small steamer baskets with coriander leaves and place the prawns in one layer on top. Season with a little salt and cover with more coriander leaves.
Cover with the lid and set to steam over the coriander water over a high heat for 5 minutes or until the prawns turn pink. Remove from heat and transfer to serving platter.
Set prawns on the table for guests to help themselves, shelling the prawns and dipping into the sauce as they like.