1. Shell prawns, make shallow cut along back of prawn and remove back vein.

2. cut bamboo shoot into 1cm (�in) slices, then cut each slice into 5mm (�in) strips. Cut celery, shallots and ham into strips approximately the same size.

3. Cut a 1cm (�in) slit right through prawns, along the line of the vein. Push a strip of bamboo shoot, celery, shallot and ham through slit in prawn.

4. Heat oil in wok or large frying pan, saut� ginger one minute, add prawns, saut� until light pink. Combine water, crumbled stock cube, corn flour and sherry, add to pan, stir until sauce boils and thickens, reduce heat, simmer one minute.