made in MyKitchen | drunken prawns
shellfish + wine = delicious perfection
there’s just something about the awesome combination of wine and shellfish that makes it so perfect..so..deliciously right.. and that something is the natural juices from the shellfish.. prawns.. clams.. squid.. etc etc..
it’s just magical.. mix these two together in a pot over high heat and you’ll get haven in a bowl (or deep plate, if that’s your preferred choice to serve anything brothy).. both components enhance and at the same time complement each other’s flavors beautifully.. so-ooo beautiful~
did i mention delicious? and beautiful?
*hic*
*dreamy grin*
*burp*
my tummy’s so happy it could burst into song at any moment.. how could it not be when it’s stuffed with beautiful and delish drunken prawns earlier.. le sigh~
pardon me.. i just had the most intense food orgasm.. the resulting broth from the wonderful reunion of shellfish and wine managed to hit all the right g-spots..
and by g-spots here i meant gastronomic.. jeez.. *rolls eyes*
anyhoo~
on a more sober note, i like to cook this particular dish whenever there’s any prawns or clams in the kitchen.. it’s inevitable, really.. i normally divide fish and shellfish into portions once we get home from our seafood shopping trip, and there’s always, ALWAYS a portion or two (or three~) reserved for cooking this dish..
as i mentioned earlier, the one thing that turns this dish into a star is the juices from the shellfish in it.. the moment the shellfish and the wine come together in the broth base, just like that, as i said, MAGIC.. wine, of course, gives that intense flavor to the broth.. which is why it’s the main ingredient in the recipe.. without it, the dish ends up plain and.. blah.. and not.. well, ‘drunken’ anymore.. so, very important.. major no-no.. do NOT leave out the wine when you cook this dish..
DRUNKEN PRAWNS
Ingredients :
- medium-large prawns, cleaned (trim off whiskers, sharp end of the heads, front legs and the sharp horns on top of the heads)
- garlic, chopped
- ginger, sliced into matchsticks
- lemongrass stalks, halved in the middle but not all the way
- kaffir lime leaves
- Shao Hsing wine / any white wine of choice (about 1 cup for 500g prawns)
- a bit of palm sugar
- a bit of fish sauce
- oyster sauce
- water
Method :
- heat up some oil in a saucepan and saute aromatics (garlic and ginger) until fragrant
- add in wine and lemongrass stalks, let it come to a simmer
- add in water, palm sugar, fish sauce and oyster sauce (go easy on the palm sugar and fish sauce. fish sauce is very salty)
- let the broth come to a boil before adding the prawns and kaffir lime leaves in
- put the lid on and let everything come to a boil. turn the heat off after 1-2 minutes of rapid boiling. don’t cook the prawns for too long or the meat will become rubbery
- serve immediately, and enjoy
2 Comments on “made in MyKitchen | drunken prawns”
Say something~
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
whytevee
My eRecipeCards Badge
I’m A Member Of
I have to agree with you there about the mix between prawn and wine broth. Yum! I can smell the fantastic aroma just from looking at your photos. hehe!
yeah it does stink the whole house up pretty