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© 2020 Ching He Huang. All rights reserved.

Drunken Prawns With Samphire

Serves : 2 Preparation 5 mins Cooking 5 mins Total 10

Nutrition facts: 305.00 calories 18.20g protein 3.50g carbs 1.30g sugars 23.00g fat 4.10g 2.80g fibre 966.00mg sodium

Ingredients: 2 tablespoons Groundnut oil 1 inch piece of fresh root, peeled and grated Ginger 200g Large, shell on, head and tail on, deveined Tiger prawn 100g, washed, drained Fresh Samphire 3 tablespoons, (or dry sherry) Shaosing rice wine 1 tablespoon, (or a good balsamic vinegar) Chinkiang black rice vinegar 1 tablespoon Low sodium light soy sauce 2 tablespoons Toasted sesame oil A rich sumptuous dish for Chinese New Year. Prawns in Cantonese are called Har which also sounds like laughter. The perfect Symbolic dish to welcome in the New Year.

Drunken Prawns With Samphire

Serves : 2
Preparation time 5 Minutes
Cooking time 5 Minutes

per serving

Cals

305.00

Protein (g)

18.20

Carbs (g)

3.50

Sugars (g)

1.30

Fat (g)

23.00

Sat Fat (g)

4.10

Fibre (g)

2.80

Sodium (mg)

966.00

seafood

Source from

Ching He Huang Web Site

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About the recipe

A rich sumptuous dish for Chinese New Year. Prawns in Cantonese are called Har which also sounds like laughter. The perfect Symbolic dish to welcome in the New Year.

Ingredients

Groundnut oil - 2 tablespoons
Ginger - 1 inch piece of fresh root, peeled and grated
Tiger prawn - 200g Large, shell on, head and tail on, deveined
Fresh Samphire - 100g, washed, drained
Shaosing rice wine - 3 tablespoons, (or dry sherry)
Chinkiang black rice vinegar - 1 tablespoon, (or a good balsamic vinegar)
Low sodium light soy sauce - 1 tablespoon
Toasted sesame oil - 2 tablespoons

Steps

Heat a wok over high heat until smoking and add the groundnut oil. Swirl the oil in the wok and add the ginger and very quickly stir for a few seconds. Then add in the prawns. Cook the prawns for 1 minute tossing them in the wok then add in the Shaosing rice wine (you can try to catch the flame by tilting the wok near the flames of the gas burner (be careful when doing this)).
Add the Samphire into the wok and cook stirring for 1 minute. Then season with low sodium light soy sauce, Chinkiang black rice vinegar and toasted sesame oil. Cook for a further minute until all the shells of the prawns have turned pink and are cooked through and the Samphire has turned a translucent green but still has a bite. Transfer to a serving dish and serve with other dishes with brown or Jasmine rice.

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Ingredients

Groundnut oil - 2 tablespoons
Ginger - 1 inch piece of fresh root, peeled and grated
Tiger prawn - 200g Large, shell on, head and tail on, deveined
Fresh Samphire - 100g, washed, drained
Shaosing rice wine - 3 tablespoons, (or dry sherry)
Chinkiang black rice vinegar - 1 tablespoon, (or a good balsamic vinegar)
Low sodium light soy sauce - 1 tablespoon
Toasted sesame oil - 2 tablespoons