Drunken Herbal Prawns | Don Signature Crab - Singapore Food Guide

Ingredients

• 600 g prawns (head-on or peeled as preferred; tiger prawns or king prawns work well)
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 120 ml Shaoxing wine (or dry sherry as substitute)
• 400 ml chicken stock (or prawn shell stock for deeper flavour)
• 2 slices (2 cm each) fresh ginger, cut into matchsticks
• 3 cloves garlic, lightly crushed
• 6 red dates (jujubes), halved
• 1 tbsp goji berries (wolfberries), rinsed
• 1 small piece dang gui / angelica root (about 10 g) or 1 tsp dried Chinese herbal mix
• 1 tsp sugar (palm sugar or caster sugar)
• 2 tbsp cooking oil (peanut or vegetable)
• 1 tsp sesame oil
• 2 spring onions, julienned (white and green separated)
• 1 tbsp cornflour mixed with 2 tbsp water (optional, to thicken)
• Salt and white pepper to taste
• 2–4 bird's eye chillies / chilli padi, sliced (optional, for heat)
• Fresh coriander or Chinese celery leaves for garnish
• Steamed jasmine rice or pandan rice, to serve