CHINESE HAM WITH COILED PRAWNS

My cousin in singapore gave this cookbook to us,it was writer by a well known chef by the name of
Huang ching biao.Previous year ,he hold a singapore tv cooking program.

CHINESE HAM WITH COILED PRAWNS

Ingredients;
12 medium sized prawns shell
50g chinese ham
15g mushroom
80g bambooshoot , 1 inch chunk carrot
12 long bean
20g garlic paste
15 g minced ginger
seasoning;
1 big bowl chicken stock
a little hua teow wine
3 tsp salt
2 tsp msg
a dash of pepper
a little vinegar

Methods;
1.Remove prawn shell,leaving tails on.Cut open prawns from the back to form a fan shape.Remove
black vein,marinate in salted water added spring onion,ginge rand wine for 10 min.Dish out and dab dry.
Sprinkle a thin layer of potato starch on top.

2.Steam chinese ham.Presoak mushrooms. scald bamboo shoot in hot water,cut to shred 1/3 shorter
length of prawns size.carrot ,cut into shred.

3.soften long beans in hot water.Dish out and soakin iced cold water.

4.place one pieceeach ham,mushroom,bamboo shoot,carrot on top of prawn,coil with long bean,tighten
up the last part.

5.cook coiled prawns in chicken stock over strong flame. Add  1 tsp msg,3 tsp salt,t tbsp hua teow wine and bring to a boil.Dish out prawns when cooked.

6.heat up wok,stir fry garlic,ginger till aromatic,add in 1/2 bowl stock,a few drop of hua teow wine,1/3 tsp msg,1/2 tsp salt,pepper,2-3 drops vinegar.Bring to a boil and add in thickening.Add in cooked prawns to coat,sprinkle in sesame oil and ready to serve.