Monday, August 6, 2007

Ma's Soy Sauce-Wine Prawns

This is the one of the best ways to cook prawns. Wine-soy sauce prawns is on the menu of most Shanghainese restaurants. Other than being lips/finger-licking good, this dish can be served cold so no last minute cooking is required.


Ma's Soy Sauce-Wine Prawns

1 kg medium-sized prawns
1/2 t salt
1 T fine ginger strips
3 cloves garlic, minced
2 red onions, sliced
a handful of spring onions, cut 1" long
1 T fine sugar
2 T Kikkoman light soy sauce
2 T sao xin wine

1. Trim off sharp ends of prawns' heads and cut along the backs of the prawns to remove the dirt vein, leaving shells on. Season prawns with the salt, leave 10 min.

2. Put about 5 T oil in wok and when it's smoking hot, fry the prawns in 4 or 5 batches till shells are crisp and prawns cooked.

3. Leave 1 T oil in the wok, add garlic, ginger and onions and fry 10 seconds. Add sugar (adjust to taste, should be quite sweet), soy sauce and 1 T water.

4. When the sauce boils, add the prawns, fry 10 seconds and add the wine, turn heat to highest and fry till almost dry. Add spring onions and dish up.


Hong Yi said...

Ma, I like how the sauce tastes but I just don't like the prawns we get in Malaysia. The prawns in Aus r bouncey/springy. A friend told me that that's coz they're soaked in some kinda solution. You heard abt that before?

Terri @ hungerhunger said...

no way, prawns r better, fresher in M'sia! springy prawns like in dimsum, or served without shells, have been marinaded in something called 'phengsa' i'm told.but ive found tt diff types of prawns have diff texture. i like yellow prawns the best.aiya, u hate/don't even eat prawns so how can u say our prawns r no good!

Hong Yi said...

coz i tried one and that's how the prawn-hating saga began!

...until I tried out the prawns in Australia...mmm

My friends n I had garlic & chilli prawns the other night. IT WAS SO GOOD. gotta bring u there when u come over.

MyF said...

Those prawns look very yummy. :-)

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