One of the nicest ways of cooking river prawns is to half them and steam them in egg whites.
This dish is only available in restaurants in Sarawak. Not all chefs can do this dish well as they have to balance the egg white, the right amount of xiao xin wine (or even brandy), ginger oil well. The steaming and the timing must be perfect. And naturally the fire has to be strong one. This is one dish that requires a good fire.
Big river prawns now fetch a good price especially those which are freshly caught. Some restaurants have their own tanks to rear the river prawns for a few days. Three big prawns can easily set a customer back for RM100.00
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