Advertisement
Shaoxing Rice Wine Prawns
- Serves
4
- Difficulty
Easy
By Ken Hom
Published 1996
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 1 tablespoon
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement