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Large, shell-on prawns, halved for easy excavation, are not overcooked. But the attraction is really the soup. Thick chunks of toman fish are deep-fried and arrive greaseless in the Yu Gai dish.
If you want more oomph, make the optional gremolata. It’s just chopped fresh herbs, lemon juice, olive oil, garlic and seasonings, but it makes this simple soup into something special.