Phoenix Tailed, Dragon Bodied Prawns Materials: 30g fresh prawns 75g ham 15g mushrooms 50g winter bamboo shoots 10g scallion stalks Preparations: Slice the mushrooms, bamboo shoots and scallion stalks. Cut the ham into strips. Clean the prawns, keeping on the tails and shells, beat with the side of a cleaver. Put the ham strips crosswise on the prawn tails and bend them up. Dip into boiling oil to retain the shape. Heat oil, put in condiments, then the prawns, toss several times.