Drunken Herbal Prawns | Don Signature Crab - Singapore Food Guide

Name: Drunken Herbal Prawns | Don Signature Crab - Singapore Food Guide
Total time: 40 min
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

donsignaturecrab.sg

A Singapore-style Drunken Herbal Prawns recipe — succulent prawns braised in Shaoxing wine and warming Chinese herbs for a fragrant, shareable zi char-style mai

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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