4 water-chestnuts, chopped coarsely and squeezed dry
1/4 tsp salt
1 tsp sugar
1/2 tsp monosodium glutamate
2 tsp soya sauce
2 tsp sesame oil
2 tsp cornflour
Half an egg
A dash of pepper
Shell the big prawns but leave the tails intact. Slit the prawns at the back portion lengthwise without cutting all the way through. Devein the prawns. Wash the prawns with salt (this is to give the prawns a springy bite later on). Wash and dry prawns thoroughly.
Mix the minced prawns, meat and chopped water-chestnuts together. Marinate for half an hour in the fridge.
Oil a small plate. Scoop one to two tablespoons of minced ingredients and arrange it on the steaming plate. Decorate each portion with a big prawn on top. Make sure that the slit prawns open up like wings and that the prawn tails curl up. Steam over rapidly boiling water for 10 minutes. Serve hot with chilli sauce.