Steamed Herbal Prawn Recipe

Posted on May 30, 2010 by Angeline

At some point in our lives, we must have eaten some form of herbal/ (drunken) prawns. While this may not be the authentic drunken prawn dish, it is definitely herbal (I cut down on the hua diao jiu so the alcohol content is quite minimal). 🙂 Had this for dinner today alongside romaine lettuce and chicken chop topped with barbeque sauce.

This steamed herbal prawn dish is great because there’s very little effort needed and not much prep time or cooking time either. That’s one of the most beautiful things about cooking prawns. As long as the prawns are fresh, they would almost always taste good!

 

Steamed Herbal Prawn recipe


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Steamed Herbal Prawn Recipe
Author: 
 
Ingredients
  • 12 prawns
  • 3-4 slices dang gui (當 歸)
  • 2 pieces huai niu qi (淮牛膝)
  • 1 tablespoon wolfberries (枸杞子)
  • dash of ground white pepper
  • 10-15ml hua diao jiu
  • enough water to cover the prawns
  • fish sauce to taste
Instructions
  1. Rinse the herbs.
  2. Clean the prawns. Remove the head, trim the legs and devein.
  3. Place the prawns into a bowl for steaming.
  4. Add the water, hua diao jiu and white pepper. Mix.
  5. Top the prawns with the herbs.
  6. Steam (covered) for 8-10min.
  7. Add fish sauce to taste.
  8. Serve hot.

If you love prawns, you may want to check out these other prawn recipes.

Steamed tofu with prawns and glass noodles

Cereal prawns

Posted in Chinese Food, Herbal, Recipes, Seafood | Leave a comment

Double-boiled ginseng soup recipe

Posted on May 30, 2010 by Angeline
ginseng soup recipe 

I’d cooked a similar soup on the stove top (ginseng chicken soup) shared in an earlier post. However, this time I chose to use the method of double-boiling and I used pork instead of chicken. The method of double-boiling cooks food slowly at a lower temperature. It is believed that the soup ingredients will slowly release the nutrients into the soup and the flavour and nutrients are ‘locked’ in the soup. Here’s sharing the double-boiled ginseng soup recipe!

Soup served with lean pork and wolfberries

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Double-boiled American Ginseng roots soup
Author: 
Recipe type: Soups
Cuisine: Chinese
Serves: 2
 
Ingredients
  • 140g lean pork
  • 5g solomon's seal
  • 1 tablespoon wolfberries
  • 6 red dates (pitted)
  • 5g American ginseng roots
  • 2 pieces dried huai shan
  • 2 rice bowls water or about 800ml water
  • salt to taste (optional)
Instructions
  1. Blanch the meat.
  2. Rinse the herbs.
  3. Add all the ingredients (except wolfberries) into the double-boiler.
  4. Double-boil for 2-3 hours.
  5. Add wolfberries in in the last 5min.
  6. Add salt to taste.
  7. Sieve the soup, serving only the wolfberries and pork in the soup.

Click the link for the full list of soup recipes (with thumbnails).

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Posted in Chinese Food, Herbal, Herbal soups, Recipes, Soups | Leave a comment