Drunken Prawns
Live prawns cooked in wine with chicken stock, black fungus, wolfberries, ginger, glass noodles as main ingredients and green onions for garnishing.
I had tried to cook this dish from scratch after eating twice during our December 2005 trip to Penang Island in West Malaysia. Um...not a bad attempt, the taste was very close :) The main point here is to adjust the cooking wine, shaoxing jiu, to your own taste~
While I was entering this post, Rika suggested we had this soup today. Not a bad idea, but the prawns I have in the freezer are not ideal for this soup, I will get some “crystal” prawns for this when I visit the wet market again.
I had tried to cook this dish from scratch after eating twice during our December 2005 trip to Penang Island in West Malaysia. Um...not a bad attempt, the taste was very close :) The main point here is to adjust the cooking wine, shaoxing jiu, to your own taste~
While I was entering this post, Rika suggested we had this soup today. Not a bad idea, but the prawns I have in the freezer are not ideal for this soup, I will get some “crystal” prawns for this when I visit the wet market again.
posted by Food Trails at
Sunday, December 17, 2006
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