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.
- 24medium tiger prawns, with heads (thawed if frozen)
- 600 mlmijiu (Chinese rice wine)
- 1 tablespoonvegetable oil
- 1thumb-sized piece of ginger, peeled and finely chopped
- 2 clove(s)garlic, finely chopped
- dried, bird's eye chillies
- 1 tablespoonsugar
- 1 handfulcoriander leaves, chopped, to garnish
Step 1Score 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.
Step 2Marinate the prawns in a bowl with the rice wine for 30 minutes.
Step 3Heat the oil in a wok and fry the ginger and garlic over a gentle heat.
Step 4Lift the prawns out of the marinade, increase the heat to high and add the prawns and chillies to the wok.
Step 5Fry, stirring, for 1 minute over maximum heat, then add the rice wine marinade.
Step 6Cook for 1 minute then season with salt, sugar and pepper. Serve piping sprinkled with coriander.
Step 7Laksa 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
Step 8Fried 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
Step 9Cocktail 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.
Step 10Pasta: Fettucine with Tiger Prawns A quick pasta dish that tastes like the sea. Pasta
Step 11Pasta: Conchiglioni with Shrimps Shrimps, tomatoes and pasta - go well together! Chilli provides the spiciness and white wine for the aroma. Pasta