Braised Large Prawns
Shandong braised prawns have whole, intact bodies with a glossy rosy hue and tender, flavorful meat.
Ingredients
whole tail-on prawns
250 g
scallion segments
25 g
peanut oil
100 g
ginger slices
10 g
clear broth
100 g
Shaoxing wine
15 g
refined salt
5 g
white sugar
20 g
sesame oil
10 g
Instructions
1
Ingredient Preparation
Trim the sharp tips and legs from the prawns, remove all sand sacs, pull out the intestinal tracts, and rinse with water.
2
Braising
Add peanut oil to a wok, heat over medium heat until it reaches about 60% heat (approx. 150℃).
