This recipe encapsulates the sophisticated and subtle tastes of Shanghainese food.
Ingredients: (Serves 4)
- 400 g/14½ oz prawns (shrimps)
- 3 cloves garlic, peeled, thinly sliced and crisp-fried
- 1 tablespoon Shao Hsing wine
- ½ teaspoons corn flour (cornstarch)
- ½ teaspoon salt
FOR THE SAUCE
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- 4 tablespoons water
Method:
Butterfly prawns. Peel and remove heads, leaving tails intact. Place prawns on a chopping board. Using a sharp knife, cut down the length of prawns, from the head, and two-thirds of the way down the back. Gently open prawns up and flatten. Remove veins. Arrange prawns on a steaming plate.
Combine half the fried garlic with wine and corn flour. Pour mixture over prawns, making sure prawn tails are covered as well.
Sprinkle salt over and steam for 10 minutes. Carefully remove from steamer and keep prawns warm.
Prepare sauce. Bring light and dark soy sauces, sugar and water to the boil. Ladle sauce over prawns.
Garnish as desired and serve.
MICROWAVE METHOD
Instead of a steamer, place prawns arranged in a pinwheel pattern on a microwave-safe plate. Cover with plastic wrap and cook for 3 minutes in the microwave oven on Medium, then I minute on High. Remove plastic wrap and cook for another minute on High. Serve hot with sauce as above.
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