Braised Prawn in Shell

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6 medium-sized prawns
4 tablespoons peanut oil
4 teaspoons sugar
1/2 teaspoon salt
1.1/2 tablespoons cooking wine
1/3 teaspoon gourmet powder
1 tablespoon scallion and 1 tablespoon ginger root, both slivered fine

1) Wash prawns with water. Trim them of feelers, legs, etc. Scoop out stomachs. Cut with scissors a slit on the shell of each down the back and remove the black line underneath.

2) Heat pan on fire and pour in peanut oil, moving pan around so that the bottom is evenly covered with oil. Remove pan from fire and arrange prawns one next to the other in the pan. Fry till both sides become dark red. Remove prawns.

3) Return pan on fire. Stir-fry scallion and ginger slivers till it smells good. Sprinkle on cooking wine and follow with prawns. Add 3-4 tablespoons of boiling water with sugar, salt and gourmet powder. Bring to a boil and changing to low fire, keep it simmering to cover for about 10 minutes.


(1) For step 2, the frying of the prawns must not be over-done, or the shells will become dark and thus less presentable. The pan or wok should be tossed lightly during frying to make the prawns move around in it so that heating may be even.

(2) If prawns are not of prime quality (i.e. if they look pale and the frying oil does not become red), an adequate amount of tomato ketchup may be added after the scallion and ginger.

(3) This dish may be served either warm or cold.

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