Steam Prawns in Wine Sauce

Recipes → Steam Prawns in Wine Sauce

Steam Prawn :

10 large prawns

1 teaspoon sugar

1 tablespoon Shao Xing rice wine

Fried Egg White :

8 egg whites

1 teaspoon potato starch, mixed with 1 tablespoon milk

1/4 teaspoon sea salt

2 tablespoons milk

125ml vegetable oil

Rice Wine Sauce :

1 tablespoon vegetable oil

2 cloves garlic, sliced or chopped

20g ginger, peeled and cut into julienne

125ml superior stock – recipes will show below

125ml Shao Xing Rice Wine

Salt and white pepper to taste

2 teaspoons potato starch mixed with 2 tablespoons water

Garnishing :

1 spring onion, chopped

1 small red chilli, seeded and chopped

1 tablespoon red or white rice vinegar to drizzle

To Prepare Prawn :

Marinate prawns with sugar and rice wine for 1 hour in the refrigerator. To prevent the prawns from curling during steaming, skewer each prawn on the underside with a bamboo stick before placing on a heatproof dish. Steam over high heat for 8 minutes. Remove and discard sticks and the steaming liquid, set aside

To Prepare Egg White :

Beat egg whites in a bowl until foamy. Beat in potato starch mixture, salt and milk. Heat oil in wok until hot. Lower heat and gradually pour in the egg white mixture. Cook until just set. Remove

To Prepare Sauce :

Heat oil and sauce garlic and ginger until fragrant. Add stock, rice wine, salt and pepper. Bring to boil. Thicken with starch mixture. Remove from heat

To Serve :

Place egg whites on a plate and arrange steamed prawns on top. Spoon the rice wine sauce over and drizzle with vinegar. Serve immediately.

Superior Stock

1 old hen, quartered

500g lean pork

250g Chinese Ham, quartered

5 litres water

1 small radish, peeled and sliced

10g dried shiitake mushroom stems

Blanch chicken, prk and ham in boiling water for 5 minutes. Rinse meat, drain, and place in a large pot with the rest of the ingredients. Bring to boil and simmer for 3 to 4 hours, skimming off the scum. Strain the stock and cool before using