Skip to main content

Herbal Drunken Prawns ~ 药材醉虾

 

This seafood prawn dish can be whipped up with some herbs that are easily available in any Chinese household.  The key ingredients are fresh prawns, some herbs and not forgetting the Shaoxing Huatiao  wine that will 'drunk' the prawns, hence the name 'Herbal Drunken Prawns'.  You can go easy on the wine for a slightly milder taste if this is also served to kids.  A super easy dish to prepare, just cook the broth, dump in the prawns but remember not to overcook them.





Herbal Drunken Prawns ~  药材醉虾
Ingredients for seasoning prawns
  • 300 gm large prawns
  • 1 Tbsp sugar
  • 1 to 2 Tbsp Shaoxing Huatiao wine
Ingredients for herbal broth
  • 10 gm yu zhu (fragrant solomon's seal)
  • 5 gm angelica root (tung kwai)
  • 5 slices ginger
  • 4 gm dong shen
  • 1 seedless red date
  • 1 stalk of spring onion (white stem)
  • 50 ml Shaoxing Huatiao wine
  • 1/2 Tbsp goji berries (to add just before serving)
  • 500 ml water
  • Salt and sugar to taste
Method
  1. Trim and devein the prawns.  Marinate with sugar and wine, set aside.
  2. In a pot boil the water with the herbs on medium heat for about half an hour.  Turn off fire and let the broth steep for 20 minutes.
  3. Add in the seasoned prawns and cook for about 3 to 5 mins.
  4. Add sugar and salt to taste.  Add in the wolfberries and some more wine if desired.
  5. Serve immediately.

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so....... These Pineapple 'Closed' Tarts are a bit different from the  Nastar   I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good! Recipe for Pineapple Tarts ~ CNY 2013 Ingredients  125 gm butter/margarine 25 gm icing sugar 1 egg yolk 190 gm plain flour 1 Tbsp cornflour 1/8  tsp salt 1/4  tsp vanilla 370 gm pineapple paste 1 egg yolk + 1  tsp water = egg glaze Method Sift the plain flour with salt, mix in the cornflour, set aside. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well. Add in the fl...
38 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more