Recipe : Herbal, drunken prawns

I like live tiger prawns prepared as drunken prawns but now, I feel like so cruel when they dunk the live prawns into the boiling wine. I can almost hear them screaming…’arrghhh…hot….die….’

So, to substitute the killing, I decided to cook my own drunken prawns using white, large prawns. The prawns are dead, so I didn’t commit any murder, eh?

herbal prawns

Recipe for herbal, drunken prawns

8 large, white prawns, remove sharp head and tails

3 pieces dried dong gwai

handful of dried kei chi or wolfberries

half cup shao xiang hua tiao chew (chinese rice wine)

half cup water

flavourings – few drops of fish sauce, soya sauce, pepper

3 cloves garlic, smashed

1 thumb size ginger, slice
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Heat water, add garlic, ginger, dong gwai, flavourings, kei chi and boil over low fire for several minutes until dong gwai imparts flavour. You can smell the fragrance.

Add the wine and prawns and simmer. Once prawns turned opaque, turn off fire and leave the prawns to continue cooking in the boiling wine soup.

Garnish with some sliced ginger and coriander.

teriyaki chicken

I also made a teriyaki chicken on the same day. I merely pan fry some chicken meant for barbeque till cooked. (this means the chicken had been seasoned well) I pour in some teriyaki sauce and honey plus some cornflour mixed with water. My little boy loves the teriyaki so much.

baked beans and eggs

And the rest of the meal was baked beans and eggs.

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The whole meal for dinner…

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

3 thoughts on “Recipe : Herbal, drunken prawns

    alexallied

    (December 19, 2009 - 1:06 am)

    well, you’re still guilty by creating demand from being a consumer of prawns, dead or alive.

    Lilian

    (December 19, 2009 - 1:30 am)

    alex – Cincai lah, not so guilty as looking at them burning in hot wine, ok?

    tess

    (December 21, 2009 - 11:32 am)

    Wah looks so yummy, thank you for posting both the recipes which give me idea what to cook for this coming cny.

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