📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, these Braised Prawns showcase the traditional 'Peng' technique, where high heat and a savory-sweet glaze create a stunning lacquer finish. Originating from the coastal Jiaodong Peninsula, this dish emphasizes the natural sweetness of premium seafood balanced with the aromatic punch of ginger and scallions. The result is a vibrant, ruby-red masterpiece with succulent meat and a rich, concentrated umami sauce that defines northern Chinese elegance.
🥗 Ingredients
Main Ingredients
- 12-16 pieces Large King Prawns (head-on and shell-on for maximum flavor)
- 4 tablespoons Peanut Oil (for frying)
Aromatics
- 2 inch piece Ginger (peeled and finely julienned)
- 3 stalks Scallions (white parts cut into 1-inch lengths, greens reserved for garnish)
- 3 cloves Garlic (thinly sliced)
The Braising Liquid
- 2 tablespoons Shaoxing Rice Wine (high quality)
- 1.5 tablespoons Light Soy Sauce (for saltiness)
- 1 teaspoon Dark Soy Sauce (primarily for the deep red color)
- 2 tablespoons Sugar (granulated white sugar)
- 1/2 cup Chicken Stock (or water)
- 1 teaspoon Toasted Sesame Oil (for the finishing aroma)
- 1/4 teaspoon White Pepper (ground)
👨🍳 Instructions
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1
Prepare the prawns by using kitchen shears to trim the long antennae and legs. Use a toothpick to devein the prawns through the second joint of the shell, keeping the shell and head intact.
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2
Pat the prawns thoroughly dry with paper towels. This is crucial for achieving a proper sear and preventing the oil from splattering.
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3
In a small bowl, whisk together the Shaoxing wine, light soy sauce, dark soy sauce, sugar, chicken stock, and white pepper. Set aside.
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4
Heat a wok or large flat-bottomed skillet over medium-high heat. Add the peanut oil and swirl to coat the surface.
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5
Carefully place the prawns in the wok in a single layer. Sear for 1-2 minutes until the shells turn bright orange and slightly crispy.
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6
Flip the prawns. Use a spatula to gently press the heads of the prawns against the pan; this releases the flavorful orange tomalley, which colors the oil and enriches the sauce.
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7
Push the prawns to the sides of the wok. Add the ginger, scallion whites, and garlic to the center. Sauté for 30 seconds until fragrant.
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8
Pour the prepared sauce mixture over the prawns. Bring the liquid to a vigorous boil.
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9
Reduce the heat to medium, cover the wok, and let the prawns braise for 3-4 minutes. This allows the flavors to penetrate the meat.
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10
Remove the lid and increase the heat to high. This is the 'Peng' stage where we reduce the sauce.
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11
Continuously spoon the bubbling sauce over the prawns as it thickens. The sugar and prawn juices will create a sticky, glossy lacquer.
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12
Once the sauce has reduced to a thick glaze that coats the prawns (about 2-3 tablespoons of liquid remaining), drizzle in the sesame oil.
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13
Give the wok one final toss to ensure every prawn is shimmering and red. Remove from heat immediately to prevent burning the sugar.
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14
Arrange the prawns neatly on a warm serving platter, pour the remaining glaze from the wok over them, and garnish with the reserved green scallion slivers.
💡 Chef's Tips
Use head-on prawns; the fat in the heads is the secret to the authentic deep red color and rich flavor. Don't overcook the prawns during the initial sear; they only need to be 70% done before the braising step. If the sauce thickens too quickly before the prawns are cooked, add a tablespoon of water to loosen it. Ensure your ginger is cut into very fine matchsticks so it softens and becomes pleasant to eat with the prawns. Always use peanut oil for its high smoke point and traditional nutty aroma in Lu cuisine.
🍽️ Serving Suggestions
Serve with steamed Jasmine rice to soak up the precious umami-rich glaze. Pair with a crisp, chilled Riesling or a traditional hot Jasmine tea to cut through the richness. Accompany with a side of blanched bok choy or garlicky spinach for textural contrast. For a full Shandong feast, serve alongside a light vinegar-based cucumber salad. Provide finger bowls with warm water and lemon, as these are best enjoyed using your hands to peel the shells.