Step 1

Place prawns, in a single layer, in a shallow heatproof dish that will fit inside a large bamboo steamer basket (if you have a two-level steamer, use smaller dishes on each level with 8 prawns on each). Cover with rice wine and 2/3 cup (160ml) warm water. Top with ginger, then place dish in steamer. Sit steamer over a deep saucepan or wok filled with boiling water. Cover and steam for 5 minutes or until just cooked. Transfer prawns to a platter and pour over juices. Sprinkle with spring onion, sugar, soy sauce and sesame oil.

Step 2

Heat peanut oil in a small frypan over high heat until very hot. Carefully pour over prawns (it may spatter). Sprinkle with pepper and serve immediately.