This is one dish i will always have if i go to a chinese a-la-carte buffet restaurant or an international buffet that has counters preparing this dish using very fresh and live jumping prawns. If its on the menu at a restaurant or a Zhi Char Stall, it will cost between $20 to $30! I remember having this dish at M Hotel Singapore during its Hotpot Buffet . It was so fresh and juicy. So, i tried to re-create this dish at home to sastify my craving.
Ingredients
4 tbsp Chinese wine
1 tsp wolfberries
3 spring onion white stalks
few slices of ginger
15 Prawns
1 tsp wolfberries
3 spring onion white stalks
few slices of ginger
15 Prawns
Method
1. Soak the Prawns in the Chinese Wine for about 30 mins. (If using Live Prawns, the prawns will drink the wine for better results)
2. Lay spring onions stalks in a tray
3. Lay the prawns on top of the spring onions, pouring in all the wine that was soaking the prawns as well
4. Julien some ginger and place them on top of the prawns together with the wolfberries
5. Steam for about 5 to 7 minutes. They are done once they turn Pink/Orange.
6. Enjoy!
