Add water till it covers the beef slightly. Simmer the meat for 45 minutes until tender. Serve in a bamboo trunk. A Hunanese dish named after Siong Mei, a village in Hunan, China. Reheat the next day before serving.
Rock sugar gives it a natural sweetish taste.
Slit the back of the prawns. Coat prawns lightly with flour and deep fry till cooked. Add sauce to the deep-fried prawns and let simmer for a while. Serve in bamboo trunk. Leaving the shells intact is a good idea as it keeps the meat from shrinking.