This is an interesting way to prepare a prawn dish—by cooking it in an aromatic herbal stock. After cleaning the prawns, this dish is actually quite easy to put together. Just make sure you don’t overcook the prawns or they’ll lose their springy texture.
300g medium prawns, washed, leaving skin intact. Score the back of the prawns with a sharp knife to remove the veins.
1/8 teaspoon pepper
1/2 teaspoon salt or to taste
¼ teaspoon sugar
3 slices angelica root
5 seeded Chinese red dates
1 tablespoon wolfberries
1 tablespoon Shao Hsing Hua Tiau wine
1 tablespoon shredded ginger
1 tablespoon chopped spring onion
1. Clean prawns and add seasoning ingredients. Set aside.
2. Briefly rinse herbs under running tap water. Combine herbs and water in a saucepan. Bring to a boil for 2-5 minutes. Remove from heat. Leave to cool.
3. Place marinated prawns in a heatproof dish. Pour the herbs infused stock over with the herbs, add Chinese wine and ginger.
4. Steam over high heat for 8 minutes or until cooked. Garnish with spring onions and serve immediately.