Peel and finely dice the garlic cloves. Heat sunflower oil (2 tablespoons) in a pan, add rice wine (2 tablespoons) and salt (½ teaspoon). Briefly toss the prawns in it and place in a bamboo steamer lined with baking paper and drizzle with the garlic stock from the pan. Put the steamer closed in the wok, pour on water (½ liter), close the wok with a lid and steam everything for about 20 minutes. Arrange the steamed prawns on 2 plates and drizzle with sweet soy sauce (1 tbsp). Serve the steamed prawns with garlic, each garnished with a lemon wedge, half a tomato and a parsley stem. Serve with the baguette, butter and salt.