Prepare the Garnish:
Soak in room temperature water for about twenty minutes.
Gently rub the stone ear with fingers, drain, and pat dry.
Cut into thin strips, add seasonings, and mix well.
Rinse cucumber in cold water.
Rub the cucumber skin with a small amount of salt.
Shred the cucumber into roughly 1 1/2 inch long strips.
Wash in cold water and remove stems.
Cut in half from top to bottom, discarding the seeds.
Cut each half into very thin strips or "threads".
Separate yolks from whites.
Combine yolks and whip together.
Pour into a hot oiled pan in a thin layer (tilt pan back and forth to cover bottom of pan).
Cook over medium heat until top is just firm, but bottom is not browned, flip and cook 15 to twenty seconds.
Remove from heat and let cool.
Cut into thin strips about 1/8 inch wide by 1 1/2 inch long.
Repeat with egg whites.
Prepare Shrimp/Prawn and Stuffing:
Gently rub the belly of the prawns to remove the legs.
Spread the shell apart at the belly and gently pull the meat forward, leaving the shell intact.
Cut a shallow line down the back of the prawn and de-vein.
Make a deeper slit in the inner curve and very lightly sprinkle with salt.
Mince the beef.
Fine chop (mince) the garlic.
Fine chop the green onion.
Combine beef seasonings, add minced beef, and mix well.
Let stand ten minutes.
Stuff the Prawns:
Stuff the meat mixture into the deeper slit and carefully push the prawn meat back into the shell.
Bring a couple cups of water to a boil in a pot or steamer.
Line a steamer tray or mesh basket/seive with wet cheesecloth.
Place the stuffed prawns into the tray and steam about 13 to 18 minutes.
Remove the shells and transfer to a serving plate.
Garnish and serve with steamed rice, beansprout or radish soup, and banchan.
SHRIMP SIZE CHART