1 tablespoon groundnut oil (peanut)
2 cloves garlic, finely chopped
6 Dublin Bay prawns (langoustine or jumbo shrimp), boiled, or 12 large raw Tiger prawns (shrimp), shelled, deveined, tail left on
1 teaspoon Shaohsing rice wine or dry sherry
6 ounces fresh marsh samphire, stemmed, or marsh samphire preserved in brine, or 6 ounces garlic chives, washed, trimmed, and cut into 1 1/2-inch pieces, or fresh wakame, soaked in water to reduce saltiness*
6 ounces baby tender leeks and spring onions, washed, trimmed and cut into 1 1/2-inch pieces
1 teaspoon light soy sauce
Sea salt, optional
*Can be found at specialty Asian markets. If using raw prawns, cook until they start to turn pink.
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