Prawns with Egg Sauce II

Prawns with Egg Sauce II
Originally uploaded by Food Trails.

During my 1st trial with prawns with egg sauce, I left the shells intact. As I had run out of white vinegar, I used Zhejiang vinegar, the type we eat with "jiaozi" instead. Today, the prawns were shelled for convenient eating. The white rice vinegar made the egg sauce more delectable. The leftover that was chilled tasted even better. ER said it is good to serve this as a cool dish which I agree too.