Oil-Braised Prawns
A Zhejiang cuisine dish with a light, fresh, and savory flavor, made by braising large prawns as the main ingredient.
Ingredients
prawns
10
cooking wine
25 g
refined salt
to taste
granulated sugar
30 g
MSG
5 g
peanut oil
100 g
sesame oil
25 g
star anise
2 g
scallion segments
75 g
ginger slices
50 g
clear broth
to taste
Instructions
1
Step 1
Rinse the prawns, trim off the antennae and legs, snip a small opening at the head near the rostrum, remove the sand sac, then cut open the prawn backs to extract the sand veins.
2
Step 2
Heat a wok over high heat, add peanut oil and heat until hot. Add star anise, scallion segments, and ginger slices and stir-fry until fragrant. Add the prawns and stir-fry until prawn oil is released. Pour in the cooking wine, then add refined salt, granulated sugar, and clear broth. Bring to a boil, cover the wok, and simmer over low heat until fully cooked. Move the wok to medium heat, and when the sauce has thickened slightly, add MSG, drizzle with sesame oil, and serve.
