A Chinese wine marinade will make a dish of fresh prawns even more flavourful. Chef Du Shi Jie of Xi Yan shares his recipe for drunken prawns here.
2 knobs ginger, sliced
4 stalks spring onion, cut into 5cm-long pieces
600g tiger prawns
500ml Beauideal superior pickle sauce*
30ml Shaoxing wine (hua diao jiu)
50ml sesame oil
70ml chicken stock
100ml cool boiled water
1 Place the ginger and spring onions into a pot of boiling water and cook for 1min, to draw out their ﬂavours. Add the prawns. After they turn orange, boil for 30 seconds more.
2 Transfer the prawns to a bowl of ice-cold water. Soak them until they are cool. Drain and set aside.
3 Mix the pickle sauce, Shaoxing wine, sesame oil, chicken stock and water to make the marinade.
4 Mix the prawns into the marinade and chill overnight.
5 Drain the prawns before serving.
*Available at Yue Hwa Chinese Products in Singapore (70 Eu Tong Sen Street, tel: 6538 4222). The pickle sauce is a mix of cooking wine, salt and spices. It’s an essential ingredient in this dish, as it infuses the prawns with a rich, unique ﬂavour.
All the Chinese herbs used in the different recipes are available at Chinese medical halls in Singapore. Xi Yan is located at 38 Craig Rd, Singapore 089676, Tel: 6220 3546.
This article was originally published in Simply Her February 2013.
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