Recipe Ingredient
- 500g medium large prawns
- 15g ginger, shredded
- Seasoning (A)
- 4 tbsp Shao Hsing Hua Tiau wine
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp chicken stock granules
- Herbs (B) - rinsed
- 15g tong sum, sliced
- 10 red dates, seeded
- 1 tbsp kei chi
- 3 button mushrooms, sliced
- 200ml fresh chicken stock
- Garnishing
- Some chopped spring onion
- Some coriander leaves
Instructions
- Trim head and feelers of prawns.
- Combine ingredients (B) in a small saucepan and bring to a low simmering boil for 10-15 minutes.
- Add seasoning (A) to the cooked herbal stock.
- Arrange prawns on a heat-proof dish and pour prepared herbal stock over.
- Steam over rapidly boiling water for 10-12 minutes or until prawns are just cooked.
- Garnish before serving.
