Recipe Tip: Hong Kong-style Drunken Prawns

Recipe Tip: Hong Kong-style Drunken Prawns

Top Recipe by Severin Corti. All ingredients and tips for getting it right. Spiced with chilli and ginger, this dish is lip-tinglingly good and quick to cook once the initial prep is done. This recipe is made with frozen prawns but if you are able to get fresh tiger prawns, all the better.



    1. Step 1

      Score the prawns along their backs with a sharp knife so that the intestine (which looks like a dark vein) is exposed. Clean under cold running water and pat dry.
    2. Step 2

      Marinate the prawns in a bowl with the rice wine for 30 minutes.
    3. Step 3

      Heat the oil in a wok and fry the ginger and garlic over a gentle heat.
    4. Step 4

      Lift the prawns out of the marinade, increase the heat to high and add the prawns and chillies to the wok.
    5. Step 5

      Fry, stirring, for 1 minute over maximum heat, then add the rice wine marinade.
    6. Step 6

      Cook for 1 minute then season with salt, sugar and pepper. Serve piping sprinkled with coriander.
    7. Step 7

      Laksa Lemak Coconut milk is a key ingredient in Laksa Lemak, Malaysia's thick noodle soup. Add the kick of chillies, aromatic lemongrass and fresh galangal, and you have a nourishing, warming, satisfying bowlful of flavour. Soup
    8. Step 8

      Fried Rice with Prawns Making fried rice is a brilliant way to use up all kinds of leftovers. We've used prawns here, but any kind of fish or meat will work just as well – and you can let your imagination run wild with the vegetables, too. Seafood
    9. Step 9

      Cocktail Sauce This recipe is a twist on the classic cocktail sauce. The secret ingredient? Cognac. It makes a fine pairing with meat – and, of course, its classic pairing, prawns.
    10. Step 10

      Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta
    11. Step 11

      Pasta: Conchiglioni with Shrimps Shrimps, tomatoes and pasta - go well together! Chilli provides the spiciness and white wine for the aroma. Pasta