Steamed Drunken Prawns
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Steamed Drunken prawns (醉虾) is a dish which is unbelievably cheap and easy to prepare at home, but if you were to order it at the restaurant, be prepared to pay many, many times more than it would cost you to prepare it at home. Seafood is always so expensive when it is ordered outside.
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This recipe uses live prawns, but don’t flame me, this is usually how the dish is prepared in Chinese restaurants. That’s why they have tanks of live seafood (fish, lobster, prawns). You can always substitute with non-live prawns if you are not comfortable with using live prawns. I bought live prawns from Farmart, but you can easily find them at selected Shing Sheong or NTUC supermarkets :)
Steamed Drunken Prawns Recipe
You may substitute live prawns with non-live ones (skips steps 1 and 2 if so).
Ingredients:
- 10 live prawns (shrimps)
- 3 tbsp Shaoxing wine divided
- a handful of wolfberries
- 3 thick spring onion stalks (the bottom white part)
- 3 to 5 slices of ginger
- spring onions (cut to wispy thin strips) and coriander to serve
Directions:
- Place prawns in a deep vessel with lid (I use my 4.2l slow cooker pot).
- Drizzle 2 tbsp Shaoxing wine over prawns and close the lid for about 10 minutes (until the prawns stopped jumping).
- Trim the feelers off the prawns, arrange them in a single layer on a deep steaming plate. Pour the Shaoxing wine over.
- Place spring onions stalks, ginger and wolfberries on top. Drizzle one more tbsp Shaoxing wine over the ingredients.
- Steam until the prawns turn completely red (this takes only a few minutes – do not over cook). Garnish with spring onions strips and coriander.