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?
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
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.
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.
And the rest of the meal was baked beans and eggs.
The whole meal for dinner…