Braised Prawns
A signature dish from the Jiaodong region, this preparation preserves the natural flavor, juices, and original shape of the shrimp. The finished dish retains its whole, intact form with a glossy reddish hue and tender, savory flesh.
Ingredients
fresh prawns
750g
fine salt
3g
lard
25g
clear broth
100g
scallion pieces
15g
Shaoxing wine
4g
white sugar
50g
MSG
5g
ginger slices
10g
sesame oil
2g
Instructions
1
Step 1
Rinse the prawns with clean water, trim off the whiskers, legs and tail tips. Make a small cut at the head to remove the sand sac, then cut open the prawn back to remove the sand line.
2
Step 2
Add lard to the wok, heat over medium heat until it reaches about 60% heat. Add the scallion pieces and ginger slices, stir-fry until they turn golden brown and release fragrance, then add the prawns and stir-fry a few times. Pour in Shaoxing wine, chicken broth, fine salt and white sugar. Gently press the prawn roe with a spatula, bring to a boil over high heat, then simmer over low heat until cooked.
3
Step 3
When the sauce thickens, remove the scallions and ginger, add MSG, drizzle with sesame oil and serve.
