After soaking up the sunshine in Seattle, I missed the simple and delicious food of Vietnam. One memory that rises above the others is now of steamed prawns with Chinese celery served with Vietnamese sea salt and sour Kumquat. I savored the dish in the boat while cruising along the Halong Bay just less than two months ago. While the boat slowly took us through Limestone Mountain, my friend, Babs, and I leisurely enjoyed our meal. While we chatted, our hands busy peeling cooked prawn to dip into sea salt with sour Kumquat. As our eyes gazed through the mountains and into the horizon, we tasted the sweetness of fresh prawn, Vietnamese sea salt that has a hint of metallic and sour from the kumquat. A few good ingredients have made a statement. I am planning to do the same dish tomorrow while the sunshine compliment Southeast Asia flavors and the experience will bring back my memories all over again.1 pound fresh local prawn, whole 1/4 cup cut Chinese celery or any 1 teaspoon fine sea salt 2 whole kumquat, cut into wedges Mix prawns and celery together and place over pre-heat steamer. Cook until pink and cook all the way through, about 5 minutes. Enjoy with sea salt and Kumquat juice as snack or with meal.