Oil-Braised Prawns

Ingredients

• Black Tiger Shrimp or River Prawns
• Scallion (Green Onion)
• Ginger
• Cooking Wine, Salt, Rock Sugar (Crystal Sugar), Vegetable Oil

Steps

1. Trim the shrimp tips to the root. Cut off the whiskers and legs. Remove the sand vein (vein gland). Split the shrimp open along the back to remove the digestive tract, then rinse and set aside.
2. Fry the aromatic oil.
3. Add 5g of peppercorns when the oil reaches 3 heat level. Remove from heat and immediately add scallions and ginger (avoid letting the oil change color if possible). Drain the oil when the scallions turn slightly yellow (you can save the leftover scallion oil for mixing noodles).
4. Pour oil into the pan. Arrange shrimp neatly flat down. After the shrimp turns color on both sides, press down gently on the shrimp heads.
5. Add minced ginger (ginger cut into small grains).
6. Cooking wine 30g.
7. Two small bowls of water.
8. Salt 3g.
9. Rock sugar 10g.
10. Bring to a boil over high heat, then reduce to low heat, cover and braise (do not add liquid during the process, and do not uncover).
11. When the skin is glossy and the shrimp are curved, remove from heat and arrange on a plate.
12. Reduce sauce (pour the reduced sauce back into the pot to thicken, and add the scallion oil). When the liquid remaining is 1/4 of the original amount.
13. Pour the sauce over the shrimp.
14. Done.
15. 9.
16. Ready to eat ✅