Goldfish Playing with Lotus
Pan-fry the shrimp until golden red, add cooking wine, broth, and seasonings, braise until the sauce thickens, then drizzle with shrimp brain oil.
Ingredients
Large prawns (cut off whiskers and legs, remove sand sac and vein)
to taste
Fine salt
to taste
Cooking wine
to taste
Sugar
to taste
Julienned ginger
to taste
Scallion oil
to taste
Stock
to taste
Instructions
1
Step 1
Trim the large prawns by cutting off the whiskers and legs, then remove the sand sac and sand vein.
2
Step 2
Heat a wok over the flame, add scallion oil and bring it up to temperature, then add the ginger shreds and sauté until fragrant. Add the prawns and gently press the prawn heads with a ladle so the head oil is released. Stir-fry until the prawns turn golden red, pour in the cooking wine, then add the stock, fine salt, and sugar to season. Once the liquid comes to a boil, cover the pan and move it to low heat to braise until the sauce reduces and thickens.
3
Step 3
Arrange the prawns neatly on a serving plate and drizzle the released prawn head oil over the top before serving.
