Tiger Prawns In Rice Wine

Here's an easy one but it's oh-so-yummy especially when done with very fresh tiger prawns!

Tiger Prawns In Rice Wine
1.5 kg tiger prawns (or any marine prawns)
1 bottle (1 litre) Chinese yellow rice wine
1 T finely cut fresh ginger strips
salt to taste
1/2 T sesame oil

1. Devein and trim off the feelers and sharp tips of the prawns, and legs as well if like.
2. Heat up a non-reactive pot (glass or ceramic), add sesame oil and fry the ginger and prawns on both sides until shell is bright red.
3. Add all the wine, cover and let wine come to a boil.
4. Remove cover, add salt to taste and turn heat off. Glass or ceramic pots stay hot for a long time so do not overcook.
5. Serve hot as a soup. Very comforting and nourishing.