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Dry-Braised King Prawns Recipe and Step-by-Step Guide

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Appearance, aroma and taste: pink and glossy, fresh and tender, sweet, salty and savory. Main ingredients: 500 g cleaned king prawns. Auxiliary ingredients: 2 g ginger slices, 50 g lard, 30 g cooking wine, 2 g salt, 7 g MSG, 25 g vinegar, 40 g white sugar, an appropriate amount of stock. Method: 1) Cut each prawn in half crosswise; 2) Heat a wok, add oil and ginger, fry the prawns in the oil, then splash in the cooking wine, add the stock, salt, sugar, MSG and vinegar, gently press the prawn heads with a ladle to release

Appearance, aroma and taste:

Pink and glossy, fresh and tender, sweet, salty and savory.

Main ingredients:

500 g cleaned king prawns

Auxiliary ingredients:

2 g ginger slices, 50 g lard, 30 g cooking wine, 2 g salt, 7 g MSG, 25 g vinegar, 40 g white sugar, an appropriate amount of stock.

Method:

1) Cut each prawn in half crosswise;

2) Heat a wok, add oil and ginger, fry the prawns in the oil, then splash in the cooking wine, add the stock, salt, sugar, MSG and vinegar, gently press the prawn heads with a ladle to release the red oil, braise until fully cooked, until the sauce becomes sticky and glossy, turn the wok to flip them over, drizzle with clarified oil, and serve.

Key points:

Get the seasoning right and control the braising time well. If the prawns are not fresh, you may add a little food-grade red coloring, but do not add too much.

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