Braised Prawns in Savory Sauce
Succulent prawns quickly blanched and drenched in a bold, tangy sauce bursting with garlic, ginger, and fresh herbs. A refreshing appetizer perfect for summer.
Story
This classic Chinese dish features plump prawns bathed in an aromatic sauce. The quick ice bath after blanching gives the prawns a lovely tender-crisp texture that pairs beautifully with the savory, slightly sweet dressing.
Ingredients
large prawns
1 pound
green onions
2 stalks
fresh ginger
1 inch piece
cooking wine
2 tablespoons
light soy sauce
3 tablespoons
dark soy sauce
1 teaspoon
sugar
1 tablespoon
garlic cloves
3, minced
fresh cilantro
1/4 cup chopped
Thai chili
1-2, sliced
rice vinegar
1 tablespoon
sesame oil
1 teaspoon
ice cubes
1 cup
Instructions
1
Prep the prawns
Rinse the prawns under cold water. Snip off the antennae and tiny legs with kitchen scissors. Make a shallow cut along the back of each prawn and gently pull out the dark vein.
2
Blanch the prawns
Bring a medium pot of water to a rolling boil. Add the green onion segments, sliced ginger, and cooking wine. Drop in the prawns and cook just until they turn pink and curl, about 2 minutes. Don't overcook! Immediately drain and plunge into an ice bath to stop the cooking.
3
Make the sauce
In a bowl, whisk together both soy sauces, sugar, rice vinegar, and sesame oil. Add the minced garlic, sliced chili, and most of the cilantro. Stir until the sugar dissolves.
4
Combine and serve
Arrange the cooled prawns on a serving platter. Drizzle the sauce evenly over the top. Garnish with remaining cilantro and extra chili slices if you like it spicier. Serve immediately while the prawns are still fresh.
