No-Water Beer Boiled Prawns

Place 750g live prawns in a large basin, add 5g salt and 800ml water to cover, mix well with hands until the salt is completely dissolved, and let soak for 5 minutes to sanitize and purge impurities.

Crush and finely mince 1 bulb of garlic into a small bowl; finely mince 15g ginger into the bowl; finely chop the white parts of 4 scallions into the bowl; slice 3 bird's eye chilies into thin rings and add to the bowl. Heat 2 tbsp cooking oil in a small pan until lightly smoking, pour hot oil over the aromatics to release fragrance, then stir in 3 tbsp seasoned seafood soy sauce (or light soy sauce). Thinly slice the remaining 30g ginger and cut the green parts of the scallions into long sections, keeping them in a separate bowl.

Drain the soaked prawns. Use kitchen scissors to make a diagonal cut near the top of the shrimp head to expose the shrimp stomach, gently press to squeeze out the dark stomach sack while pulling out the entire black digestive tract (shrimp vein) attached to it; trim off long whiskers and legs. Rinse prawns again in fresh water to clear any residue in the heads, then transfer to a colander to drain completely dry.

Line the bottom of a dry wok with sliced ginger and spread the scallion sections evenly on top to create a protective bed. Arrange the drained prawns neatly in a circular layer over the aromatics, drizzle with 1 tbsp peanut oil and 1 tbsp Chinese red vinegar, and pour 150ml beer around the edges (do not add any water). Cover with lid, turn heat to high, and steam for 3 to 4 minutes until steam billows and prawns turn vibrant bright red and curled, then immediately open lid and scoop out prawns with a skimmer to drain.

Pick out the cooked ginger slices and scallions from the prawns. Arrange the prawns neatly around the edge of a large white round serving platter in an overlapping circle with heads pointing inward and tails outward. Place the bowl of prepared dipping sauce in the center. To eat, snap the shell at the second segment and squeeze the tail to slide out the whole shrimp, then dip into the sauce.