Prawns and stuffed Prawn Pouches Materials: 10 fresh big prawns 15g winter bamboo shoots 15g cucumber peel 3 eggs Preparations: Cut off the heads and tails of the prawns, clean, and cut into sections. Cut the bamboo shoots and prawn tails into shreds add condiments and stir-fry. Cut the cucumber peels into rombus-shaped pieces. Out of the eggs fry ten pancakes, add prawn filling, fold into pouches, stick on the cucumber peels and prawn heads then steam for one minute. Fry the prawn sections for five minutes, then place on a plate, place the pouches around them. Make a sauce of 100g soup stock, salt, MSG, wine, pepper and sugar, thicken, and pour over the pouches.