Pan-braised Prawns

Name: Pan-braised Prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 king prawns (rinsed, shell removed, butterflied along the back to remove the vein, belly kept connected, lightly pounded flat, scored in a cross pattern); 2 eggs (beaten); 10 g finely chopped scallion and ginger (some for marinating, some for stir-frying); 15 g cooking wine (for marinating seasoning); 5 g salt (seasoning); 5 g MSG (seasoning); 35 g flour (to coat the prawns); 15 g sesame oil (some for marinating, some for drizzling at the end); 10 g garlic chive segments (washed, added at the end for aroma); 150 ml chicken broth (for braising); 60 g chicken fat (for pan-frying and cooking)

Korean-style braised dish featuring butterflied prawns pan-seared with an egg coating, then simmered in chicken broth to reduce the sauce. Vibrant in color, with a fresh, savory, and tender finish.

30 min

Easy

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Ingredients

king prawns (rinsed, shell removed, butterflied along the back to remove the vein, belly kept connected, lightly pounded flat, scored in a cross pattern) 6

eggs (beaten) 2

finely chopped scallion and ginger (some for marinating, some for stir-frying) 10 g

cooking wine (for marinating seasoning) 15 g

salt (seasoning) 5 g

MSG (seasoning) 5 g

flour (to coat the prawns) 35 g

sesame oil (some for marinating, some for drizzling at the end) 15 g

garlic chive segments (washed, added at the end for aroma) 10 g

chicken broth (for braising) 150 ml

chicken fat (for pan-frying and cooking) 60 g

Instructions

Prepare the shrimp

Rinse the prawns, peel off the shells, butterfly them along the back with a knife to remove the vein, keep the belly connected, lightly pound them flat, then score a cross-hatch pattern.

Marinate and coat

Place the prawns in a bowl, add the chopped scallion and ginger, cooking wine, sesame oil, salt, and MSG, stir well, and marinate for 5 minutes. Then coat both sides with flour and dip into the beaten egg.

Pan-fry

Heat a wok, add the rendered chicken fat, place the egg-coated prawns in and arrange them neatly. Pan-fry over low heat for 1 minute, flip and fry for another 1 minute, then remove with a slotted spoon to drain the oil.

Braise and reduce the sauce

In the hot wok, add the rendered chicken fat, heat through, then stir-fry the remaining scallion and ginger until fragrant. Add the chicken broth, MSG, salt, and cooking wine, place in the prawns and braise for 2 minutes. Reduce the sauce over high heat, sprinkle the garlic chive segments on top, drizzle with sesame oil, plate up, and serve.