📝 About This Recipe
This elevated interpretation of a Jiangnan classic marries the pristine sweetness of live prawns with the complex, nutty depth of premium aged Shaoxing rice wine. Each prawn is delicately poached to a snap-perfect texture and infused with a chilled brine of goji berries, dong quai, and rock sugar. It is a sophisticated masterpiece of Modern Chinese Fine Dining that balances herbal aromatics with a clean, intoxicating finish.
🥗 Ingredients
Main Ingredients
- 12 large pieces Live Blue Tiger Prawns (U-15 size, head-on and shell-on for maximum flavor)
- 50 grams Ginger (sliced into thick coins for poaching)
- 3 stalks Scallions (tied into a knot)
The Drunken Brine
- 300 ml 20-Year Aged Shaoxing Wine (Nu Er Hong or similar premium brand)
- 2 tablespoons Light Soy Sauce (premium double-brewed preferred)
- 40 grams Rock Sugar (crushed into small pieces)
- 1 tablespoon Dried Goji Berries (rinsed)
- 2 slices Dong Quai (Angelica Sinensis) (provides a subtle medicinal earthiness)
- 3 pieces Dried Red Dates (pitted and sliced)
- 1 teaspoon Fine Sea Salt
- 200 ml Filtered Water (for the base of the brine)
For Garnish
- 1 teaspoon Fresh Cilantro Oil (for vibrant green droplets)
- 1 pinch Micro-greens (shiso or radish sprouts)
- 1 small sheet Gold Leaf (optional, for a fine dining touch)
👨🍳 Instructions
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1
Prepare the brine base: In a small saucepan, combine the filtered water, rock sugar, salt, dong quai, and red dates.
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2
Bring the mixture to a gentle boil, then simmer for 5 minutes to extract the herbal flavors and dissolve the sugar completely.
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3
Remove from heat and stir in the goji berries. Allow the liquid to cool to room temperature.
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4
Once cooled, stir in the aged Shaoxing wine and light soy sauce. Do not boil the wine, as this preserves its delicate volatile aromas. Chill this brine in the refrigerator until ice-cold.
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5
Prepare the prawns: Use kitchen shears to trim the long antennae and sharp rostrum (the 'horn' on the head). Use a toothpick to devein the prawns through the second shell segment, keeping the shell intact.
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6
Bring a large pot of water to a boil with the sliced ginger and scallion knot.
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7
Submerge the prawns in the boiling water. Cook for exactly 2.5 to 3 minutes, or until the shells turn bright orange and the bodies just begin to curl into a 'C' shape.
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8
Immediately transfer the prawns into an ice bath for 2 minutes. This shocks the proteins, ensuring the meat remains 'crunchy' and firm.
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9
Drain the prawns thoroughly and pat them dry with paper towels to prevent diluting the brine.
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10
Place the prawns in a deep glass container and pour the chilled Shaoxing brine over them, ensuring they are fully submerged.
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11
Cover and refrigerate for at least 6 hours, or ideally 8 hours. Do not exceed 12 hours, or the alcohol may overpower the sweetness of the prawn.
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12
To serve, arrange the prawns in a shallow bowl or individual fine dining coupes. Pour a small amount of the strained brine over them.
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13
Garnish with the soaked goji berries, a few drops of cilantro oil for contrast, and a tiny fragment of gold leaf for an opulent finish.
💡 Chef's Tips
Always use the highest quality Shaoxing wine you can find; the 'aged' factor is what provides the caramel and mushroom notes essential for fine dining. If you cannot find live prawns, ensure your frozen prawns are 'Sashimi Grade' to guarantee texture. Never boil the wine in the brine, as the alcohol content is necessary for the 'drunken' effect and the raw aroma is part of the experience. Patting the prawns dry after the ice bath is a crucial step to ensure the brine penetrates the shell effectively.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Riesling or a glass of the same aged Shaoxing wine served at room temperature. Serve as a cold appetizer following a delicate bird's nest or abalone soup. Accompany with a side of pickled wood ear mushrooms to provide a textural contrast. Provide a warm finger bowl with lemon and tea leaves for guests to use after peeling the prawns.