- Wash the prawns well. Twist off the heads and feet but do not shell, cut the shells along the back and devein with a tooth pick, or small knife. Rinse again under cold water.
- Heat 6 tbsp oil or lard in a wok until the oil surface ripples. Add the scallions and ginger. Add the prawns and stir-fry about 30 seconds. Add the rice wine, cover the wok, and cook for 30 seconds. Add the salt, sugar and stock. Bring to a boil over high heat, cover, and simmer over low heat for 3 minutes. Add the tomato sauce and soy sauce and turn the heat to high. Boil until the sauce is reduced. Stir in the cornstarch mixture and cook, stirring, until thickened. Add 1 tbsp oil or lard and stir-fry to blend. Remove and serve.
- Beat the eggs in a heat-proof bowl and stir in the salt, rice wine, MSG, 4 tsp. of the stock and mix well. Place fish in the bowl with the egg mixture. Place the bowl in a steamer and steam for 10 to 15 minutes, or until the custard is set.
- Mix the soy sauce, sesame oil, the remaining 2 tsp. of the stock, the scallion, and the ginger into a sauce. Pour over the fish and serve.