Hong Kong-style Drunken Prawns
Hong Kong-style Drunken Prawns
© Johannes Kernmayer, Lena Staal
Hong Kong-style Drunken Prawns
© Johannes Kernmayer, Lena Staal
Ingredients
24
medium tiger prawns, with heads (thawed if frozen)
600
ml
mijiu (Chinese rice wine)
1
tablespoon
vegetable oil
1
thumb-sized piece of ginger, peeled and finely chopped
2
clove
garlic, finely chopped
10–12
dried, bird's eye chillies
1
tablespoon
sugar
1
handful
coriander leaves, chopped, to garnish
salt
pepper
Preparation:
- Score the prawns along their backs with a sharp knife so that the intestine (which looks like a dark vein) is exposed. Clean under cold running water and pat dry.
- Marinate the prawns in a bowl with the rice wine for 30 minutes.
- Heat the oil in a wok and fry the ginger and garlic over a gentle heat.
- Lift the prawns out of the marinade, increase the heat to high and add the prawns and chillies to the wok.
- Fry, stirring, for 1 minute over maximum heat, then add the rice wine marinade.
- Cook for 1 minute then season with salt, sugar and pepper. Serve piping sprinkled with coriander.
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