Tuesday, July 17, 2007

Drunken prawns

Drunken prawns
- Live spot prawns (or any live prawns)
- dashes of cooking wine, shaoxing
- some ginger, sliced thinly
- some goji/wolberries

1. "Marinate" the prawns with some cooking wine (errr....in other words...make them "drunk")
2. Boil some water or stock in a pot. When boiling, add slices of ginger and some goji berries.
3. Then add in the prawns, and cook till they turn pink

4. Dish out and serve (Note: Set the remaining broth/soup aside to drink, as it contains the goodness and flavors of shrimps, ginger and goji berries - nutritious)

Cooked whole, eat whole, AND...you just have to suck out the juices from the prawn head :O

Soooo succulent and juicy...now this can be in my memory

Drunken prawns...the story continues: 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. The prawns will be cooked over the portable stove-top, right in front of you. Within a few minutes (when the prawns stop moving, or are slow and painfully dead), peel off the shell and eat immediately. Not so much of being cruel, the restaurant just wants to ensure the freshest prawns being served to their patrons. Seeing is believing, isn't it?

Well, I have here, the restaurant delicacy simplified for the home cook. The main ingredient - shrimps/prawns certainly demonstrate its nutrition benefits; and the cooking method - boiling, does not introduce any unhealthy elements to the dish. All perfect for the heart. Just maybe, the story of the drunken prawns, may not be for the weak-hearted.

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