「Braised Prawns」

Ingredients and amounts

• 10 large prawns
• 5g Sichuan peppercorns
• 50g scallion
• 20g ginger
• 30g Shaoxing wine
• 3g salt
• 10g rock sugar
• vegetable oil, as needed

Step-by-step method

1. 1

   Step 1

   Prepare the prawns: cut off the antennae, legs, and the sharp rostrum above the eyes. Remove the sand sac from the head. Devein by cutting along the back. Rinse and drain.

2. 2

   Step 2

   Prepare the flavored oil.

3. 3

   Step 3

   Heat oil to 30% of its smoke point (about 90°C/195°F). Add Sichuan peppercorns. When the oil is hot, remove from heat and add scallion and ginger (avoid browning the oil). When the scallion turns slightly yellow, strain the oil. (Extra oil can be saved for noodles.)

4. 4

   Step 4

   Add fresh oil to the wok. Arrange the prawns neatly in the wok. Fry until both sides change color, then gently press the prawn heads.

5. 5

   Step 5

   Add finely minced ginger (ginger cut into very small particles).

6. 6

   Step 6

   Add 30g Shaoxing wine.

7. 7

   Step 7

   Add two small bowls of water.

8. 8

   Step 8

   Add 3g salt.

9. 9

   Step 9

   Add 10g rock sugar.

10. 10

    Step 10

    Bring to a boil over high heat, then reduce to low heat, cover, and braise. (Do not add more liquid or open the lid during braising.)

11. 11

    Step 11

    When the prawn shells are shiny and the bodies curl, remove from the wok. Arrange the prawns on a serving plate.

12. 12

    Step 12

    Strain the braising liquid back into the wok. Reduce over high heat until about 1/4 of the original volume remains. Stir in some of the reserved scallion oil.

13. 13

    Step 13

    Pour the reduced sauce over the arranged prawns.

14. 14

    Step 14

    Serve immediately.