Skip to main content

Tangy Tiger Prawn with Shaoxing Wine

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.

Labels:

Comments

Post a Comment

Popular posts from this blog

Ondeh-Ondeh in 3 flavour （椰丝球）

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...
Post a Comment
Read more

Pandan Coconut Moss Jelly Mooncake

Half a year has flown by in the blink of an eye, and it's almost Mid-Autumn Festival. It is fall in October this year. I've tried quite a few of jelly mooncakes last year. So, this year I am going to share some of jelly mooncakes that I love. Making jelly mooncakes isn't difficult, and I'm always eagerly anticipating the finished product, because there are always so many surprises when I cut into it. I got the inspiration from an Indonesian dessert “lumut” pudding. Puding Lumut or “moss pudding is a type of jelly or jelly pudding originating from Indonesia, make with a mixture of agar-agar powder, eggs, coconut milk and sugar which is cooked until it forms a moss like mass. Today I am going to transform it into a mooncake.   Other than the beautiful moss from cooking and stirring the mixture. The white layer part that looks like shredded coconut which is actually made from the mixture of agar powder, fresh coconut water and coconut milk. Grate it after it is set...
Post a Comment
Read more

Braised Pork Belly Char Siu on Stove

  Grilling char Siu is time-consuming? Yes, indeed!! The marinating and cooking steps involved in grilling char Siu might take a lot of time.   In order to allow the flavors to seep into the meat, the traditional process involves marinating the pork for a few hours, often overnight.   Additionally, grilling might take some time, particularly if you want that distinctive char. And also create a crispy surface and smoky flavor. You might say can make char siu, or Chinese BBQ pork with oven baking, or air frying. Oven baking produces an excellent crust and a balance of juiciness. Air fryer is the quickest way to produce a crispy outside and a soft within, although it might not cook as uniformly as oven baking. Today I am sharing a super easy stove top version. You even get a lovely sauce to go with it, and the results are just incredible. It lacks charred or roasted flavor of charcoal because it is cooked entirely on the hob.   Trust me, this method is definitely ...
Post a Comment
Read more