Prep Time: 20 mins
Cooking Time: 15 mins
Serves: 2
Ingredients:
400g tiger prawns
Salt
1 tbsp. Shaoxing Wine
Vegetables bedding:
1 red onion, sliced thinly
40g. young ginger, sliced
3 garlic cloves, sliced
3 sprigs of spring onion, white and green part, smashed and cut into baton
2 tbsp. Shaoxing Wine
2 tbsp. rice wine
Sauce Mix:
2 tbsp. of oil
2 garlic cloves, minced
2 red bird eye chilli
2 sprigs of spring onion, green part, chopped
1/2 tsp. white sesame
Salt to taste
1 tsp. chicken granules
1/2 tbsp. sugar
2 tbsp. light soy sauce
1 tbsp. oyster Sauce
1 tbsp. black vinegar
Method:
1. Soak prawns in water for 30 mins. Clean and devein, keeping head, shell and tail.
2. Lightly marinade with salt and wine.
3. Arrange onion, ginger slice, garlic and spring onion to make a bed for the prawns.
4. Evenly arrange prawns on the vegetables and splash in Shaoxing wine and rice wine on the prawns. Cook prawns with medium high heat for 5 minutes with lid on. You will see prawns turning red. Turn off the heat and allow to steam for another 5 mins.
5. Heat the oil and splash into the sauce mix. Give it a good stir. Serve alongside with the prawns.