Bring 1 cup of water and lemongrass to a rolling boil in a small saucepot, cover. When rolling, remove from heat and turn burner to lowest setting. Let burner cool. Place back on heat and steep lemongrass until liquid reduces by half. Strain out lemongrass.

Mix the rest of the sauce ingredients in a small bowl. Add 3 tbs lemongrass juice. Reserve the rest for a tea additive or other recipes.

Place sauce mix in a small pot. Bring to a simmer, covered, over medium low heat to allow flavor to mingle. When at a simmer, use a cornstarch slurry to thicken to desired thickness.

Meanwhile, melt butter in a LG frying pan. Add cleaned, butterflied prawns and ginger. Saute until prawns are cooked.

Plate prawns, spoon sauce over the top. Garnish with sliced green onions,sesame seeds, and a small piece of crystallized ginger. Serve immediately. Enjoy.