Ingredients:

1 litres (1 3/4 pints) water
450 g (1 lb) uncooked prawns, peeled and deveined
Dip sauce:
1 tablespoon shredded root ginger
1 tablespoon shredded spring onion
3 tablespoons vegetable oil
1 garlic clove, lightly crushed
2 tablespoons soy sauce
1 tablespoon Chinese wine or dry sherry pinch of sugar pinch of MSG

Preparation:

1. Put the water into a pan and bring to the boil. Drop in the prawns. Wait until they change colour, then remove immediately and drain. Transfer to a serving dish and serve with the Dip sauce.
2. Put the shredded ginger and spring onions into a bowl. Heat the vegetable oil over high heat until it smokes, and then drop in the garlic to flavour the oil. Leave for about 1 minute, then discard the garlic. Pour the boiling oil onto the ginger and spring onions, and add the soy sauce. Chinese wine, sugar, and MSG.

from Chinese Cooking