Topped steamed prawns

Ingredients:
6 large prawns (with head intake) 
Dash of salt
Dash of freshly cracked black peppercorn
1 tbsp of chopped garlic
1 chili, seeded and finely chopped
some chopped coriander leaves (optional)
1 tbsp cooking oil
1 tbsp rice wine

Methods:

1. To butterfly the prawn,  use a sharp scissor to cut the back of the shell from the head to the tail, then use a sharp knife to make a slit on the flesh, but don't cut through.  Use your hands to open up the flesh of the prawn until it becomes flat. Remove the vein, rinse the prawn and drain.
2. Arrange the prawn on a steaming plate.
3. Season the prawn with salt and black pepper, sprinkle with chopped garlic, chili and coriander leaves (if using).
4. Lightly drizzle oil and rice wine over the prawns.
5. Steam prawns over high heat for about 5 minutes or until just cooked.
6. Spoon the prawn gravy on the steaming plate over the prawns and serve hot!

Note: This dish doesn't takes long to steam as the prawns are already slice-open.  When the colour of the prawns change and it starts to curl, means its cooked.  Over-cooked prawns will be hard and doesn't taste as nice.