Drunken Herbal Prawns
The Meatmen
March 16, 2016
Drunken herbal prawns is another easy-to-make dish that require minimal ingredients to get right, but it is very important to get fresh prawns. Many people swear by using live prawns so that they can get them ‘drunk’ before cooking them, but honestly as long as they are fresh they will do!
The key to making this great is not to overcook them – as the claypot retains it’s heat even after you’re done cooking, so keeping it 90% cooked is a good gauge. By adding chinese herbs and shaoxing wine with the prawns, you’ll end up experiencing it’s aromatic flavours, which is nothing short of fascinating!
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Ingredients
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| 8-10large tiger prawns | |
| 1cup shaoxing wine | |
| 2cups water | |
| 2-3pieces danggui | |
| 15g yuzhu | |
| 15g dang shen | |
| 10g wolfberries | |
| ½tsp sugar | |
| 2tbsp light soy sauce (adjust to preference) | |
| Fresh coriander for garnish |
Directions
1.
In a bowl soak 8-10 large tiger prawns in 1 cup shaoxing wine
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2.
Leave it to marinate for an hour or longer
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3.
Add 2 cups water to a claypot
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4.
Add 2-3 pieces danggui,
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5.
15g yuzhu,
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6.
And 15g dang shen
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7.
Bring to boil and cook for 25 mins
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8.
Add ½ tsp sugar
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9.
Add the marinated prawns
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10.
Then fill the claypot with the remaining wine from the marinade
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11.
Add 2 tbsp light soy sauce (adjust to preference)
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12.
Cover and cook for 2-3 mins (depending on size of prawns)
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13.
Add 10g wolfberries and cook for another 30 secs
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14.
Serve and garnish with fresh coriander
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