Drunken Fresh Prawns is a dish that is unbelievably cheap and easy to prepare at home. However,  if you were to order it at the restaurant, be prepared to pay at least three times (and usually more) more than it would cost you to prepare it at home. Seafood is always so expensive when it is ordered outside.

You could find this dish in most Chinese seafood restaurants, sometimes in a Chinese wedding course-dinner. In the Chinese seafood restaurant, live prawns are brought to the table in a bowl of soy and wine in which they, literally, drown. :O You will realize the prawns are still alive when they start flapping about in a transparent casserole bowl.

Recipe: Drunken Fresh Prawns

Taste: Tender and delicious.

Features: Very fresh.

Drunken Fresh Prawns

Drunken Fresh Prawns Recipe

Ingredients for Drunken Fresh Prawns :Serves 2

- 10 live prawns (some call them shrimps)
- 3 to 5 slices of ginger
- a handful of wolfberries
- 3 thick spring onion stalks (the bottom white part)
- spring onions (cut to wispy thin strips) and coriander
- 3 tbsp Chinese wine (Hua Diao wine 花雕酒 or Shao-Hsing wine 绍兴酒)

A shrimp, a prawn:

A shrimp is a shrimp; a prawn is, well…also a shrimp. These two words can be used quite interchangeably whilst some people say the difference is in size. In many countries, small and medium shrimp are sold as shrimp, while large, extra-large, and jumbo shrimp are called prawns. Unfortunately, this “rule” doesn’t always right. In some areas, all shrimps, no matter small or large, are sold as shrimp, while in other regions, all you’ll find are prawns.

I’ve been looking for “live” shrimps/prawns around the  Area. “Live” as in, still swimming in the tank. The ones I see here are often, either frozen or thawed on bed of ice. If you think that it’s cruel to use live prawns, you can substitute with non-live ones. In my opinion, the key to delicious drunken prawns is to “marinade” them when they are still alive, the taste of live one is more distinct and sweeter.

Directions to cook Drunken Fresh Prawns

1, Place prawns in a deep vessel with lid. Drizzle 2 tbsp Chinese wine over prawns and close the lid (because the prawns will jump :P )

2, Wait untill the prawns have stopped jumping. This will take about 10 minutes or even more.

3, Trim the feelers off the prawns, arrange them in a single layer on a steaming plate that has a bit of depth. Pour the marinating wine over.

4, Place spring onions stalks, ginger and wolfberries on top. Drizzle one more tbsp Chinese wine over the ingredients.

5, Steam till the prawns turn completely red (this takes only a few minutes – just make sure do not over cook). Garnish with spring onions strips and coriander.

Dish up and this Drunken Fresh Prawns is ready to serve.

{September 30, 2010} {Tags: , }