- 8-10 large prawns
- 1.2 litre fresh chicken stock
- 1 tbsp wolfberry (kei chi)
- 20g ginger, shredded
- 1 tsp salt
- 2 tbsp Dom Benedictine liqueur
- Trim prawns and keep the shell intact. Bring chicken stock, kei chi and ginger to a boil. Reduce the heat and simmer until aromatic.
- Add prawns and pour in Dom Benedictine liqueur. Bring to a rapid boil. Add salt to taste. Cover for 1-2 minutes or until prawns are cooked through. Serve at once.