Bright and Flavorful Homemade Braised Prawns: A Classic Recipe

Bright and Flavorful Homemade Braised Prawns: A Classic Recipe

Braised prawns are a beloved home-cooked dish. Their vibrant red color, coated in a sweet and savory sauce, makes them firm and chewy, making them a favorite for family gatherings and everyday meals. No complicated seasonings required; just a few simple steps will create a restaurant-quality dish. Let's try it!

This dish uses common ingredients: eight prawns, ginger, garlic, scallions, sugar, light soy sauce, cooking wine, and salt. Of course, a generous amount of cooking oil is also needed.

Prepare the prawns before cooking: After cleaning, use scissors to remove the whiskers, claws, and beaks. This will give them a neater appearance and make them easier to eat. Next, cut from the back of the prawn all the way to the tail, carefully picking out the black thread inside—this step removes any fishy odor and creates a fresher flavor. Drain the shrimp and set aside. To prepare the ingredients, finely mince the ginger and garlic in a 1:3 ratio. Wash and cut the scallions into sections, then arrange them separately for easy access later in the cooking process. The key cooking step begins with sautéing the shrimp. Heat a generous amount of oil in the wok (traditionally, lard is preferred for a richer aroma). When the oil reaches 60% heat, add the pre-cooked shrimp and quickly stir-fry. Once the shrimp turn red and the shells are slightly crispy, remove from the wok and drain.

Leave a small amount of oil in the wok and add the minced ginger and garlic. Sauté until fragrant. (I've previously experimented with adding tomatoes or tomato sauce to enhance the sweet and sour flavor, so if you prefer a more complex flavor, feel free to experiment. For now, stick with the classic recipe.) Next, add the previously sautéed prawns. Use a spatula to gently press the shrimp heads to release the bright red juice. Stir-fry evenly, then drizzle a small amount of cooking wine and light soy sauce along the edge of the wok (be careful not to use dark soy sauce, as it will affect the color). Add about 3 teaspoons of sugar and a little water. Bring to a boil over high heat, then reduce to low, cover, and simmer.

After about half a minute to a minute, remove the lid, add the scallion slices, season with a pinch of salt, and increase the heat to high to reduce the juices quickly. Once the juices have thickened and become glossy, and the shrimp have darkened in color, remove from the pan and serve.

The key to making this dish successful lies in controlling the heat: the oil should be high enough to release the oil; the simmering time should not be too long, otherwise the shrimp will become tough; and as the juices are reduced, stir frequently to ensure each shrimp is evenly coated with the sauce for a more flavorful taste.