Chaozhou Chilled Prawns
A classic cold dish from the Chaozhou region, fresh prawns are quickly boiled then iced, yielding firm, bouncy meat. Served with a garlic-chili-vinegar dip, refreshing and appetizing.
Ingredients
12 items- Fresh prawns 500g
- Ginger slices 3 slices
- Spring onion segments 2 sections
- Cooking wine 1 tbsp
- Salt 1 tsp
- Iced water as needed
- Garlic 3 cloves
- Red chili 1
- Black vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Sugar 1/2 tsp
- Sesame oil 1 tsp
Nutrition
Steps （7 steps）
Trim prawns: use scissors to cut off whiskers and legs; remove the vein from the back. Rinse under cold water and drain well.
Bring a large pot of water to a boil with ginger, spring onion, and cooking wine. Add salt.
Add the prepared prawns to the boiling water. Cook over high heat for 2-3 minutes until they turn red and curl. Remove immediately with a slotted spoon.
Transfer the prawns to a bowl of iced water with ice cubes. Soak for 5 minutes until completely chilled to tighten the meat.
Prepare the dipping sauce: in a bowl, combine minced garlic, chili rings, black vinegar, soy sauce, sugar, and sesame oil. Stir well and let sit for 10 minutes to blend flavors.
Drain the chilled prawns thoroughly and arrange on a serving plate.
Refrigerate the prawns for another 10 minutes for best texture. Serve with the dipping sauce.
Tips
Do not cook the prawns for more than 3 minutes, or they become tough. The ice bath is essential to lock in sweetness and crunch. Adjust the sourness and spiciness of the dip to taste.
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