This drunken prawns recipe is steamed and not eaten cold, as the traditional Shanghainese dish has the live prawns doused in Chinese wine and eaten "alive". The combination of herbs and Shaoxing wine add a rich fragrance and bring out the sweetness of the prawns.
Ingredients
8 medium/large prawns
1 small ginger, sliced
4 slices dang gui (Angelica Sinensis)
1 tbsp wolfberries
Generous amount of Shaoxing Wine
4 tbsp water
1/2 tsp salt
1/2 tsp sugar
1 tsp soy sauce
Method
Trim and devein the prawns, leaving the shells intact. Arrange prawns and ginger on a steaming plate. Splash in Shaoxing wine and soak prawns in wine for an hour.
Combine all remaining ingredients in a microwave safe bowl. Microwave the herbs on high heat for 1 minute to release the flavour of the herbs. Alternatively, you can steam the herbs for 20 minutes.
Pour herbs over prawns and steam on medium heat for 5 minutes. Drizzle more Shaoxing wine and serve immediately.
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2 comments:
Hi Melanie, what a good idea! My mum once told me to use chicken and arrange in aluminium foil, similiar way, :D cheers!
Hello Susan, how are you and the little ones?
I think cooking it with chicken will taste somewhat like 纸包鸡。i shall attempt to do that one day.
try it with prawns and let me know if you like it. :D
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