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Slice the prawns in half lengthways if large. Lightly season with a pinch of salt and set aside
Crack the eggs into a bowl and beat gently. Stir in warm water or stock and salt, and mix until combined. Strain through a fine sieve into a shallow heatproof bowl or dish to get that extra-smooth texture
Cover the bowl with cling film or foil to prevent water droplets falling in. Steam over low heat (not a vigorous boil) for about 5-6 minutes, until the top is just starting to set but still wobbly
Quickly remove the lid, place the prawns gently on top of the custard, re-cover, and steam for another 2-3 minutes until the prawns are pink and the eggs are just set
Drizzle with light soy sauce and sesame oil. Garnish with sliced spring onions and optional chilli oil if you like a bit of heat. Serve with steamed rice