Braised Prawns Recipe

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Serves 1.

Trim the rostrum of the prawns down to the base, cut off the antennae and legs, remove the stomach sac, butterfly the prawns by making a slit along the back and removing the intestinal vein, then wash and set aside.
Make infused oil
When the oil is at 30% heat (low temperature), add the Sichuan peppercorns. Once the oil is hot, remove from heat and add the scallions and ginger (try not to let the oil change color). Cook until the scallions turn slightly yellow, then drain the oil. (Save excess scallion oil for tossing noodles.)
Add the prawns to the oil, arranging them neatly. Once both sides have changed color, gently press the prawn heads.
Add minced ginger (finely chopped ginger)
Yellow wine: 30g
Water: 2 small bowls
Salt: 3g
Rock sugar: 10g
Bring to a boil over high heat, then reduce to low heat, cover, and simmer (do not add liquid or remove the lid during this process).
When the shells are glossy and the prawns are curled, remove from heat and plate the prawns.
Reduce the sauce (strain the sauce, return it to the pan to thicken, and add scallion oil) when about 1/4 of the sauce remains.
Pour the sauce over the prawns.
Done.
Enjoy! ✅

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.