Magnolia Prawns

Name: Magnolia Prawns
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 12 Large prawns (remove claws and feet, devein, keep shell); 250 g Chinese broccoli (washed and cut into segments); 1 tsp Ginger juice; 2 tsp Shaoxing wine (1 tsp for marinating, 1 tsp for stir-frying); 1 tbsp Soy sauce (for marinating); 1/2 small bowl Stock (half for stir-frying shrimp, half for stir-frying Chinese broccoli); 1 tsp Sugar (half for stir-frying shrimp, half for stir-frying Chinese broccoli); 1/2 tsp Salt (half for stir-frying shrimp, half for stir-frying Chinese broccoli); 2 tbsp Tomato ketchup; 1/2 tsp Vinegar; to taste Garlic (for frying)

A traditional Zhejiang shrimp dish stir-fried with large prawns and Chinese broccoli (gai lan). The prawns turn a glossy red while the gai lan stays a vibrant green. Traditionally valued for nourishing the essence and supporting the spine.

35 min

Easy

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Ingredients

Large prawns (remove claws and feet, devein, keep shell) 12

Chinese broccoli (washed and cut into segments) 250 g

Ginger juice 1 tsp

Shaoxing wine (1 tsp for marinating, 1 tsp for stir-frying) 2 tsp

Soy sauce (for marinating) 1 tbsp

Stock (half for stir-frying shrimp, half for stir-frying Chinese broccoli) 1/2 small bowl

Sugar (half for stir-frying shrimp, half for stir-frying Chinese broccoli) 1 tsp

Salt (half for stir-frying shrimp, half for stir-frying Chinese broccoli) 1/2 tsp

Tomato ketchup 2 tbsp

Vinegar 1/2 tsp

Garlic (for frying) to taste

Instructions

Marinate the prawns

Remove the claws and feet from the prawns, devein them, and keep the shells. Combine with the ginger juice, 1 tsp of Shaoxing wine, and the soy sauce, mix well, and marinate for 10 minutes. Set aside.

Stir-fry the prawns

Heat oil in a wok and fry the garlic until fragrant. Add the prawns and stir-fry until they turn red. Add half of the Shaoxing wine, stock, sugar, and salt. Once the sauce has reduced, stir in the tomato ketchup and vinegar.

Prepare the Chinese broccoli

Wash the Chinese broccoli and cut into segments. Blanch briefly in boiling water, then stir-fry in an oiled wok with the remaining Shaoxing wine, stock, sugar, and salt mixed together as a seasoning sauce.