Recipe Ingredient
- 300g large prawns
- 1 tbsp sugar
- 1-2 tbsp Shao Hsing Hua Tiau cooking wine
- (A):
- 1 tbsp shredded young ginger
- 1 dried scallop, soaked and shredded
- 3 slices tong kwai
- 10g tong sum, cut into 3-4 cm slices
- 10g pak kei
- 1 tbsp kei chi
- 500ml water
- Seasoning (B) - (combined):
- 1 tbsp sugar
- ½ tbsp light soy sauce
- ½ tbsp oyster sauce
- Salt to taste
- 1 tsp sesame oil
- ¼ tsp pepper
- 3-4 tbsp water
- Thickening (combined):
- 1 tsp corn flour
- 2 tbsp water
- (C):
- 100ml Shao Hsing Hua Tiau cooking wine
Instructions
- Trim and de-vein prawns and set aside. Combine (A) in a saucepan. Bring to a boil, then simmer for 25-30 minutes until stock turns fragrant.
- Marinate prawns with sugar and 1-2 tbsp cooking wine for 10-15 minutes. Steam prawns until just cooked.
- Heat up the herbal stock, add in seasoning and (C) and bring to a simmering boil. Add thickening. Pour cooked soup over the prawns. Serve immediately.
