This prawn roe is considered a delicacy among the Cantonese living in Guangzhou, Macau and Hong Kong. The prawn roe is harvested from prawns, dried and cured. The best quality is those prawns caught in the estuaries, where seawater and fresh river water meets. The seafood living this area is highly prized for they are always the fattest and the flavour is more intense.
The best way to enjoy them is to fry them in a clean wok with a dash of Chinese wine, ginger juice and bashed garlic. Fry them until it is thoroughly dry. Store them in the fridge. Sprinkle it over tossed noodles and vegetables or use it as one of the ingredients to make wonton soup base.