• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 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


  1. Trim prawns and keep the shell intact. Bring chicken stock, kei chi and ginger to a boil. Reduce the heat and simmer until aromatic.
  2. 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.

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