Tangy Tiger Prawn with Shaoxing Wine

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I love prawns, whether they are grilled, deep-fried, or sauteed. One of my favorite ways of cooking prawns is sauteing them in a lemon, garlic and  butter sauce. This delicious dish can be made in 30 minutes.

Shrimp is always a go-to for super-fast meals because they prep and cook so quickly. The sauce is also very easy and quick to make. The consistency should be runny, but thick enough to cling to the shrimp with a light coating. It's ready in 10 minutes with simple ingredients. You will wonder where this incredible sauce has been all your life. (I am kind of over exaggerating)

What made the sauce so special is the addition of a splash of heavy cream and the lemon juice. Because lemon juice and cream were used, the sauce has a tart and creamy flavor. The creaminess in this sauce is just magic. And I always love cooking shrimp with Shaoxing wine. Along with other sauce ingredients, it is probably one of the most important cooking liquids for this dish. Most dishes will just use about one tablespoon of Shaoxing wine but i am using 60ml for this recipe. You won’t get drunk, so don’t worry. Alcohol does evaporate during cooking, especially with high heat. If you prefer not to cook with alcohol, you can substitute an equal amount of chicken stock.

Be make sure to make extra sauce to dip your prawns in when eating. The sauce is garlicky, tangy, creamy and insanely delicious. Additionally, pasta can be paired with the sauce.

I am using tiger prawns with shells on. Clean the prawns in running water. Use a toothpick to remove the orange gooey stuff in the prawn head under running water. Then to remove the vein, pole just a tiny hole which is enough to get through the vein at the middle portion of the prawn back.


INGREDIENTS

800g of tiger prawns

3 Tbsp butter

1 tbsp cooking oil

2 Tbsp minced garlic

60ml Shaoxing wine

60ml heavy cream

250ml of chicken stock

1 lemon, juice only

some fresh coriander leaves chopped to garnish

salt & pepper to taste

 

 


METHOD

1. With a pair of scissors, trim away the sharp point head and legs of the prawns. Then cut open the shells along the backs. Use a knife to cut a shallow slit into the meat. Devein and rinse. Pat dries with kitchen towels. Set aside.

2. In a skillet, add a small drop of cooking oil. Pan-fried the prawns for about 4 mins on one side. Flip over to the other side. Flip over to the other side and cook for about 2 minutes. Do not overcook them, or else the meat turns tough. Set aside.

3. In a same skillet, melt the butter and saute the minced garlic at low heat until fragrant.

4.Then add the chicken stock, Shaoxing wine and season with salt and pepper. Increase the heat to medium and  bring it to a boil, stir occasionally.

5. Add in the cream and lemon juice, stir to combine. Taste and adjust. Add more lemon juice, salt or pepper, if needed to suit your tastes.

6. Returned the cooked prawns and bring it to a boil again and make suer the sauce is well coated with the prawns. Garnish with coriander leaves.

7. Enjoy your favorite side dish, rice is excellent with this meal. Or you can pair it with pasta.

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