Drunken prawns is a Cantonese dish and it is very easy to prepare.
The key to cook drunken prawns is to marinade the live prawns well with chinese wine but I substitute dead prawns with the live one although it wont be as delicious because I find it cruel to cook them alive.
Ingredients :
- Large Prawns 300g
- Gingers Sliced
- Sugar 1 Tbsp
- Chinese cooking wine 3 Tbsps
- Dried Scallops 2 big
- Tong Kwai a few
- Tong Sum 10g
- Wai San a few
- Wolfberries a handful
- Salt / Coriander
- Say Sauce 1 Tbsp
Boiling the chinese herbs
Method
- Trim prawns and place prawns in deep bowl to season with wine, salt, gingers and soy sauce.
- Soak dried scallops for at least 2 hours
- Pour 500ml water and boil Tong Kwai, Tong Sum, Wai San and Wolfberries for about 20mins then pour in seasoned prawns and dried scallops and bring to simmering boil for another 10mins
- Serve hot and garnish with Coriander.
Drunken Prawns
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