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Drunken Prawns |
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Prawns with hints of chinese wine all to boost your body system |
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J2K3
Recipes |
Print
This Recipe |
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Contributed by : |
J2K3 Webmaster |
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Time Frame : |
20-30 minutes |
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Serving Size : |
2-3 servings |
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Required Finesse : |
Novice |
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Drunken Prawns is a dish often featured in Hong Kong restaurants. I have eaten some of the best drunken prawns in Singapore and they always have that slight hint of chinese wine. Often, it leaves your body full of vigour and robustness. |
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- 1.1 lb medium sized shrimps
- 4 tablespoons Chinese Hua Tiow Wine OR
4 tablespoons Sherry
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Spices |
- Half teaspoon salt
- 4 slices ginger, shredded finely
- 600 ml ( 3 cups) water
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Directions |
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1 |
Bring the stock ingredients to a boil. |
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2 |
Bring the stock ingredients to a boil. |
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2 |
Meanwhile, wash the shrimps briefly. Do not deshell. Put them into a pot and pour in Chinese wine or Sherry. Cover pot with lid and with both hands, give it a few shakes to allow the shrimps to absorb the wine. Set aside for 5 minutes |
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3 |
When the stock is boiling, pour the drunken shrimps and wine into the stock. At this point, switch off cooker/ electric power. Cover and leave the prawns to cook for 5 minutes till the shells turn red. |
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