The drunken ginger prawns by Adam Liaw are a delicious and fragrant seafood dish that is perfect for winter. When you mix ginger, garlic, and Shaoxing wine, you get a thick, flavorful sauce that goes perfectly with the juicy prawns. It's perfect for a cozy winter meal because it's quick and easy to make.
Ingredients: 500g large prawns, peeled and deveined. 1/4 cup Shaoxing wine. 1 thumb-sized piece of ginger, finely chopped. 3 cloves garlic, minced. 2 tablespoons soy sauce. 2 tablespoons oyster sauce. 1 tablespoon brown sugar. 1 teaspoon sesame oil. 1 tablespoon vegetable oil. 1 tablespoon cornstarch mixed with 2 tablespoons water. Fresh cilantro leaves, for garnish.
Instructions: Put soy sauce, oyster sauce, brown sugar, sesame oil, and Shaoxing wine in a bowl. Mix things together well. Put the vegetable oil in a big skillet and heat it over medium-high heat. Put in the garlic and ginger, and cook until the smell is nice. Put the prawns in the pan and stir them around all the time for about two minutes, or until they start to turn pink. Add the mixed sauces and stir to cover the prawns evenly. Allow it to cook for another two to three minutes. When you add the cornstarch mixture, keep stirring it in until the sauce gets thick and covers the prawns. Take it off the heat and put it on a plate to serve. Add some fresh cilantro leaves as a garnish. Serve hot with noodles or steamed rice.
Prep Time: 15 minutes
Cook Time: 10 minutes
Lawrence
