Claypot Drunken Prawns
Plump prawns cooked “drunken” in generous rice wine and Chinese herbs, slowly bubbling in a claypot of rich aroma. Perfect when served at the Lunar New Year reunion table to welcome prosperity, warmth, and a year of shared blessings.
Claypot Drunken Prawns
Ingredients
8-10 large prawns, trimmed and deveined, shells on for flavour
1 cup Shaoxing or Hua Diao Wine, divided
2-3 cups water or stock
3-5 slices ginger
2-3 stalks spring onions, cut into large sections
10 gm wolfberries
1-2 tbs light soy sauce
½ tsp sugar, to taste
Salt, pepper
Fresh coriander, for garnish
Optional herbs
2-3 pieces Danggui (Angelica Root)
15 gm Yuzhu (Solomon’s Seal)
15 Dang Shen (Codonopsis Root)
Method
1. Marinate prawns with half cup Shaoxing wine, salt and pepper for about 15 minutes or up to an hour.
2. In a claypot, combine water or stock, ginger and optional herbs. Bring to a boil and simmer for 25-30 minutes.
3. Add the marinated prawns, including the marinade into the claypot.
4. Stir in the remaining half cup of wine, wolfberries, spring onions, light soy sauce and sugar.
5. Cover and cook for 2-3 minutes. Do not overcook prawns.
6. Garnish with coriander leaves.
7. Pairs perfectly with steamed jasmine rice.
