Dragon Palace Shining Treasure Duck
A Cantonese dish of hanging-oven roasted duck paired with fried prawns, distinguished by its clear red-and-white coloring and a fresh, fragrant, sweet, and crispy flavor.
Ingredients
Hanging oven roast duck (1250g)
1
Fresh prawns (shelled, sliced in half lengthwise)
15
Chicken fat
80g
Lye water
20g
Baking soda water
13.5g
Chopped scallion
A pinch
Minced ginger
A pinch
Fine salt
A pinch
Ground white pepper
A pinch
Arrowroot starch
A pinch
Sugar
A pinch
Cooking oil (for deep-frying the prawns)
As needed
Instructions
1
Prepare the prawns
Shell each prawn, slice it open in half lengthwise, wash clean, drain well, and marinate in a solution of lye and baking soda water for about one hour. Then slowly pour in fresh water to rinse away the alkaline taste, continuing to rinse until the prawn slices float to the surface and turn translucent. Generally, it takes about one hour of rinsing in summer and two and a half hours in winter before the prawn slices become glossy and the alkaline flavor is fully removed.
2
Deep-fry the prawns
Heat a wok of cooking oil over a strong fire until very hot, then add the prawn slices and deep-fry them.
