Braised Prawns
Fragrant and flavorful braised prawns with plump, springy meat coated in a rich sauce. The aromas of ginger, scallion, and garlic perfectly infuse the prawns, making this a classic home-style dish that is both comforting and impressive for guests.
Ingredients
13 items- Prawns (large) 500g
- Ginger 1 piece
- Scallion 1 stalk
- Garlic 4 cloves
- Cooking wine 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- White sugar 1 tbsp
- Ketchup 1 tbsp
- Salt to taste
- White pepper a pinch
- Water half a cup
- Cooking oil as needed
Nutrition
Steps （8 steps）
Prepare the prawns: cut off the whiskers and sharp rostrum. Using scissors, cut open the back of each prawn and remove the digestive tract. Rinse under cold water and drain well. This ensures the prawns are clean and easier to absorb flavors.
Place the prepared prawns in a bowl, add 1 tbsp cooking wine and a pinch of white pepper, mix well and marinate for 10 minutes to remove any fishy taste and build a base flavor.
Slice the ginger, cut the scallion into sections, and crush the garlic cloves. In a small bowl, combine light soy sauce, dark soy sauce, sugar, ketchup, salt, and half a cup of water. Stir until the sugar dissolves to make the sauce.
Heat oil in a pan over medium heat until hot (6/10, wisps of smoke appear). Add the prawns and cook over medium-low heat until both sides turn red and the shell becomes crispy, about 2 minutes per side. Gently press the heads with a spatula to release the roe oil. Remove and set aside.
Leave about 1 tbsp of oil in the pan. Add ginger slices, scallion sections, and garlic. Sauté over medium heat for about 30 seconds until fragrant.
Return the prawns to the pan and pour in the prepared sauce. Bring to a boil over high heat, then reduce to medium-low, cover with a lid, and braise for 3-5 minutes, turning once during cooking so the prawns absorb the sauce evenly.
Uncover the pan, turn the heat to high to reduce the sauce. Shake the pan or stir constantly until the sauce thickens and coats the prawns, about 1-2 minutes. Garnish with chopped scallion or cilantro and remove from heat.
Arrange the braised prawns neatly on a plate, pour any remaining sauce over them. Serve hot while the meat is tender and juicy, with rich savory sauce.
Tips
Fry the prawns over medium-low heat to avoid burning the outside while leaving the inside undercooked. Do not braise for too long or the prawns will become tough. When reducing the sauce, watch the heat to prevent sticking. Marinating with wine and pepper effectively removes any fishy odor. Ketchup adds color and a slight sweet-sour note; it can be omitted if preferred.
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