Wednesday, January 15, 2014
A very easy to do dish that doesn’t need much cooking skills. But ingredient is very important here.
The prawns must be fresh, if not, it won’t be nice.
So for newbies, don’t worry too much if you need to cook prawns. It’s just about boiling, no splattering, no stir frying, no knife skills to employ. Most of all, it keeps the kitchen clean
Actually this dish reminds me of my wedding reception….My husband and I ate the whole plate that was packed home, because one table of relatives totally didn't touch these prawns. We ate to our hearts' content to compensate the lack of eating during the reception, hehehehe.
Drunken Herbal Prawns
500gm Large prawns
1 fish dashi stock pack
15gm sweet Yuk Juk 甜玉竹
2 slices of angelica (dang gui) 当归
1 Tbsp goji berries
1 sprig spring onion, cut into 4cm lengths
1 sprig coriander, cut into 4cm lengths
1-2 Tbsp Shao Xing Wine (amount up to you)
Salt to taste
1. Bring water to boil. Rinse yuk juk and angelica and put it into the boiling water. Put in dashi pack. Lower to a simmer and let it simmer for 15 minutes.
2. Meanwhile, clean the prawns by snipping part of the head away (right after the eyes) and remove the feelers too.
3. When the herbs have expanded, put in goji berry and add salt to taste. Make it very slightly saltier.
4. Remove the stock pack. Turn heat to high. Bring the stock back to a rolling boil.
5. Put in the cleaned prawns and bring it back to a boil.
6. Put in spring onion, coriander and wine. Turn off the heat and serve.
*Fish dashi stock pack can be found at the Japanese aisle in the supermarket
|I love the broth|