In a large saute pan, melt the butter on high heat until brown, about 8 to 12 minutes. Season the prawns with fleur de sel and ichimi and quickly saute for 2 to 3 minutes. Add the shallots, both gingers, and juice. Check for seasoning. (Be careful not to burn your tongue!)
Plate the prawns on a large oval and garnish with chives.
Wine suggestion: Renwood Viognier 1995
Copyright 2000, Ming Tsai, All Rights Reserved