Recipe
Drunken King Prawns
Juicy peeled and deveined king prawns quickly stir-fried with garlic, ginger, chilli and Shaoxing wine.
Ingredients
Method
15 mins prep10 mins cook25 mins total
Use peeled and deveined raw king prawns, leaving the tails on only if you like. Pat them dry. Mix the cornflour with the cold water and set it aside; have the garlic, ginger, chilli and spring onions ready beside the hob.
Heat the oil in a large wok or frying pan over high heat. Add the garlic, ginger, chilli and spring onions and stir-fry for 30 seconds until fragrant.
Add the prawns and stir-fry for 2 to 3 minutes, turning them, until they are pink and just cooked through.
Pour in the Shaoxing wine, soy sauce and stock. Bring to a lively simmer and cook for 2 minutes so the sauce reduces slightly.
Stir the cornflour mixture, add it to the pan and bubble for 30 to 60 seconds until the sauce lightly coats the prawns. Finish with lime and coriander.
Notes
For the best texture, pat the prawns dry before they go into the wok so the sauce stays glossy rather than watery.
Leave the tails on for presentation if you like, but remove all heads and shells before cooking.
Serve with steamed rice or noodles, and add extra sliced chilli only if you want more heat.
About this recipe
These peeled and deveined king prawns cook quickly in a glossy sauce of Shaoxing wine, soy and stock, with garlic, ginger and chilli for a warm, savoury finish.
Serve with steamed rice or noodles, spooning over the sauce and finishing with spring onion, coriander and a squeeze of lime.
