Luohan Prawns
A celebrated Beijing-cuisine specialty featuring a single large prawn prepared two ways: the front half is braised until richly flavored, while the back half is shelled, stuffed, and deep-fried. Elegant in presentation and delightful to eat.
Ingredients
Prawns (washed, antennae trimmed, vein removed, cut in half at the middle)
1250g
Tomato paste
25g
Cleaned prawn meat (pounded into a paste)
150g
Wet cornstarch (diluted for thickening)
50g
Pork fat (pounded into a paste)
75g
Chicken broth
150g
Canned water chestnuts (crushed and minced)
75g
Scallion whites (some cut into segments for marinating, some julienned)
150g
Black sesame seeds (sprinkled on the prawn paste)
25g
Ginger slices (some sliced for marinating, some julienned)
50g
Egg whites (beaten)
2 pcs
Sesame oil
75g
Fine salt
7g
Peanut oil (about 75g used in total, added in batches)
1000g
Sugar
20g
Shaoxing wine
25g
Instructions
1
Step 1
Wash the prawns, trim the legs and antennae, then cut along the back to remove the sand sac from the head and the vein from the back. Cut the prawns into two sections at the middle. Reserve the front half. For the back half, peel off the shell while keeping the tail intact, then slice open horizontally along the back (without cutting all the way through) so the underside remains connected in a fan shape. Make shallow cross-hatch cuts on the inside of the opened prawn meat, place in a dish, and marinate with fine salt (3g), Shaoxing wine (5g), scallion whites (25g), and ginger slices (25g) until flavorful.
2
Step 2
Remove the red membrane from the surface of the cleaned prawn meat, place it together with the pork fat, and pound into a paste using the back of a knife. Crush the water chestnuts with the flat of a knife and mince them finely. Cut the scallion whites (125g) and ginger slices (25g) into thin strips. Rinse the black sesame seeds and drain well. Beat the egg whites, then combine them with the prawn paste, minced water chestnuts, fine salt (2g), and Shaoxing wine (5g); stir in one direction until the mixture becomes sticky and holds together.
3
Step 3
Lay each marinated back-section prawn flat on a cutting board. First pat the surface dry with a clean cloth, then spread the prawn paste evenly over the top, leaving the center slightly raised so it forms a bulging belly shape. Sprinkle the black sesame seeds on top and press gently with your hands so they adhere.
4
Step 4
Heat a wok over the fire, pour in peanut oil (100g), and place the front half prawns in the wok. Pan-fry both sides over medium heat, then add the scallion strips, ginger strips, fine salt (2g), sugar, Shaoxing wine (15g), tomato paste, and chicken broth. Reduce to low heat and cook through, then remove each piece and arrange neatly at one end of an oval platter. Thicken the remaining sauce in the wok with the diluted wet cornstarch, drizzle in the sesame oil, and pour it over the prawns.
5
Step 5
Place another wok over high heat, pour in peanut oil (900g), and heat until it reaches about 70% hot. Add the stuffed back-section prawns and deep-fry until the outside turns golden brown. Remove and drain off the oil, then arrange them at the other end of the platter. Serve immediately.
