📝 About This Recipe
A celebrated delicacy of Cantonese and Shanghainese cuisine, Drunken Prawns are a testament to the elegance of simple, high-quality ingredients. Succulent, sweet prawns are steeped in a fragrant infusion of aged Shaoxing rice wine, aromatic ginger, and medicinal wolfberries, resulting in a dish that is both sophisticated and deeply restorative. The wine tenderizes the seafood while imparting a complex, nutty sweetness that dances on the palate with every bite.
🥗 Ingredients
The Prawns
- 1 lb Large Tiger Prawns (fresh, shell-on, deveined with whiskers trimmed)
The Drunken Marinade
- 1.5 cups Shaoxing Rice Wine (high quality, aged variety preferred)
- 1 tablespoon Light Soy Sauce (for savory depth)
- 1 tablespoon Rock Sugar (crushed into small pieces)
- 1 tablespoon Dried Goji Berries (Wolfberries) (rinsed)
- 3 pieces Dried Red Dates (pitted and sliced)
- 1 whole Star Anise
- 4 slices Fresh Ginger (smashed)
Poaching Liquid
- 4 cups Water
- 2 stalks Scallions (cut into 2-inch lengths)
- 3 slices Ginger (thick cut)
- 1 teaspoon Salt
Garnish
- 1 sprig Fresh Cilantro (for color)
- 1 small Red Chili (thinly sliced, optional for heat)
👨🍳 Instructions
-
1
Prepare the prawns by using kitchen shears to trim the long whiskers and the sharp rostrum (the beak) off the heads. Using a toothpick, carefully devein the prawns through the shell, keeping the shell intact to protect the meat during cooking.
-
2
In a small saucepan, combine the Shaoxing wine, light soy sauce, rock sugar, goji berries, red dates, star anise, and the 4 slices of ginger.
-
3
Bring the marinade mixture to a very gentle simmer over medium-low heat. Let it simmer for 3-5 minutes to dissolve the sugar and infuse the aromatics. Do not let it boil vigorously or the alcohol will evaporate too much.
-
4
Remove the marinade from the heat and pour it into a deep, heat-proof bowl or container. Let it cool to room temperature.
-
5
In a large pot or wok, bring the 4 cups of water to a boil with the scallions, thick ginger slices, and salt.
-
6
Once boiling, carefully add the prepared prawns. Poach them for exactly 2 to 3 minutes, or just until they turn opaque and curl into a 'C' shape. Do not overcook!
-
7
Immediately remove the prawns using a slotted spoon and plunge them into a bowl of ice water for 30 seconds to stop the cooking process and keep the meat snappy.
-
8
Drain the chilled prawns thoroughly and pat them dry with a paper towel so they don't dilute the marinade.
-
9
Submerge the cooked prawns into the cooled Shaoxing wine marinade. Ensure they are fully covered by the liquid.
-
10
Cover the container with plastic wrap and refrigerate for at least 3 hours, or ideally overnight (up to 24 hours), to allow the flavors to penetrate the shells.
-
11
To serve, arrange the prawns neatly on a chilled platter. Pour a bit of the marinade over them, including the goji berries and red dates for visual appeal.
-
12
Garnish with fresh cilantro and sliced red chilies if desired. Serve cold or at room temperature.
💡 Chef's Tips
Use the highest quality Shaoxing wine you can find; look for 'Pagoda Brand' or bottles aged 5-10 years for the best flavor. Always cook prawns with the shells on; the shell acts as a vessel that traps the marinade against the meat while protecting the texture. If you prefer a 'live' version (classic Drunken Prawns), the prawns are briefly soaked in strong liquor while alive before poaching, but this cooked marinade method is safer and more flavorful for home cooks. Avoid over-marinating beyond 24 hours, as the alcohol can eventually make the prawn meat slightly mushy. Save the leftover marinade! It can be boiled once more and used as a flavor base for a seafood soup or stir-fry.
🍽️ Serving Suggestions
Serve as a cold appetizer alongside a hot pot or a multi-course Chinese banquet. Pair with a glass of chilled, dry Riesling or a light Jasmine tea to complement the floral notes of the wine. Accompany with a side of steamed bok choy or gai lan to provide a fresh, crunchy contrast. Serve with a small dipping bowl of the marinade mixed with a touch of black vinegar and ginger silvers. Pairs beautifully with fragrant steamed jasmine rice to soak up the extra wine sauce.