Drunken ginger prawns

Name: Drunken ginger prawns
Cook time: 30 min
Yield: 4-8, as part of a shared meal
Cuisine: Chinese
Ingredients: 8 very large green Australian prawns; 1/4 cup shao hsing wine; 1 tsp salt; 2cm ginger, peeled and finely julienned; 2 spring onions, finely julienned; 1 tbsp goji berries

Adam Liaw

June 22, 2016

easyTime:< 30 minsServes:4-8, as part of a shared meal

In Australia we often associate seafood with our love of summer; fishing, barbecues, heading to the beach and throwing chips to the seagulls. But here is a warming winter seafood dish you need to try. This super-fast Chinese recipe is best served as part of a banquet or leisurely dinner party. Use the best quality Australian prawns you can find.

Ingredients

8 very large green Australian prawns
1/4 cup shao hsing wine
1 tsp salt
2cm ginger, peeled and finely julienned
2 spring onions, finely julienned
1 tbsp goji berries

Method

Step 1
Trim the prawns just behind the eyes with a pair of kitchen scissors and remove the sharp spike at the centre of the tail fins. With a sharp knife cut down the back of each prawn and remove the intestine. Do not peel the prawns. Rub the prawns with salt for about a minute then rinse the salt away with cold water.

2. Place the prawns into a small claypot and pour over the wine and a quarter of a ¼ cup of water.
Step 2
Scatter with the ginger, spring onions and berries. Cover and set aside for at least 15 minutes.

4. When ready to eat place the pot on the stove over high heat and bring to a simmer. Simmer for three minutes but don't uncover the pot. Serve immediately, removing the lid at the table for best fragrance.