Shaoxing Rice Wine Prawns

Name: Shaoxing Rice Wine Prawns
Yield: Serves 4
Cuisine: China
Ingredients: 2 teaspoons finely chopped fresh root ginger; 2 tablespoons finely chopped spring onions; 1 tablespoon finely chopped fresh coriander; 1 fresh red or green chilli, seeded and finely shredded; 450 g (1 lb) raw prawns; 1 teaspoon salt; ½ teaspoon freshly ground white pepper; 150 ml (5 fl oz) Shaoxing rice wine or dry sherry; 2 teaspoons finely chopped garlic; 1 tablespoon groundnut oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

Shaoxing or yellow wine is a fragrant, mellow, rich wine that gives seafood a special taste and aromatic flavour. River prawns in Eastern China are sometimes cooked in Shaoxing rice wine in a simple recipe that produces a delicious treat.

This dish makes a good opener for any meal.

Ingredients

450 g (1 lb) raw prawns
1 tablespoon groundnut oil

Asia
China
Starter
Pescatarian

Method

Peel the prawns and, if you are using large uncooked ones, cut them to remove the fine digestive cord. Wash them and pat them dry with kitchen paper.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the garlic, ginger, spring onions and chilli and stir-fry for 10 seconds. Then add the prawns and continue to s