Watch these prawns dancing in the liquor; they too, are practising their kung fu in the container, enjoying the alcohol till they get drunk.
This recipe calls for the use of various types of Chinese Herbs & I like mine with these 4 types of herbs (L-R):
Wolfberries (枸杞子), Dang Gui (Chinese Angelica当归), Red Dates (红枣) & Yuzhu(玉竹).
½ kg of live medium Prawns
3 slices of Dang Gui
2 slices of Yuzhu
1 tbsp Wolfberries
5 - 7 Red dates
½ tsp Salt (optional)
30ml Brandy/Chinese Wine
Sauce for dipping:
1 red Chilli (remove seeds & cut)
3 cloves of Garlic (sliced)
2 tbsp Sesame oil
1 tbsp dark Soya sauce
1 tsp light Soya sauce
- Add herbs & water into serving pot. Lower heat when boiling & simmer for about 30 mins.
- Rinse prawns, then put them in a container. Pour brandy & close the lid to prevent prawns from jumping out. The prawns will stop jumping in about 10 minutes. Now, trim the feelers & add to soup.
- Add salt & remove serving pot from fire when prawns turn pink. Put it on a warmer to retain the heat if you have.
- Serve with special dipping sauce if you're a fan of garlic & chilli.