In the hands of chef Lui, this simple but sophisticated dish looks deceptively easy, but there are a couple of pointers to take into consideration. It's best to deep-fry the prawns until they're partially cooked, so the prawn shells take on a distinctive fragrance. The other point to remember is the timing - have all your ingredients ready or premixed. It's all about split-second cooking so the prawns cook through but remain succulent. Should you decide not to deep-fry the prawns, you can stir-fry them instead. To devein the unshelled prawns, insert a thin skewer where the body joins the head and tease the vein out.