Treat-yourself Day
Shandong Braised Prawns in Oil
油焖大虾
(yáu mán dáái háá)
What You'll Need
Tools For The Tasks
Let's Get Cooking!
This delightful recipe creates a beloved dish loved by many in Shandong: Braised Prawns in Oil. We’ll start by preparing the prawns, washing them well, and removing the vein before gently drying them. Heat some vegetable oil in a wok and sauté the julienned ginger and chopped scallions until fragrant. Cook the prawns until they become pink and opaque, then set them aside. Deglaze the pan with some Shaoxing wine, light soy sauce, brown sugar, white peppercorns, and water, allowing the sauce to simmer. Return the prawns to the pan, coat them with the sauce, and braise them while covered. Taste and adjust the seasoning as needed, sprinkle with scallions, and serve with rice.
Beyond The Recipe
On Prawns
On Size
On Variations
On Salt
Shandong Braised Prawns in Oil (yáu mán dáái háá)
Course: ShellfishCuisine: Shandong4
servings20
minutes15
minutes298
kcalExperience the rich culinary heritage of Shandong with this delightful dish: Braised Prawns in Oil. Originating from the Shandong province, this recipe is a celebration of Chinese culinary tradition. Succulent prawns are bathed in flavorful oil infused with aromatics, and a touch of sweetness. The braising technique transforms them into luxurious bites bursting with complex flavors. The result? Prawns that are tender, succulent, and bursting with umami goodness. Traditionally served during celebrations, these prawns elevate any meal into a moment of pure indulgence.
INGREDIENTS
- For the mains:
25 oz. Tiger Prawns (shell and head intact) (approx. 700g)
1-inch Ginger (julienned)
3 Stalk Scallions (whole) (chopped)
4 tbsp Vegetable Oil
- For the sauce:
1/2 cup Shaoxing Wine (approx. 125ml)
4 tbsp Light Soy Sauce
2 tbsp Chinese Brown Sugar
1/2 tsp Peppercorns (white)
1/4 cup Water (approx. 60ml)
1/4 tsp Salt (adjust to taste)
- For the garnish:
A sprinkle of (chopped) scallion greens
DIRECTIONS
- Preparation steps:
- Let's start by washing and deveining the prawns. With a sharp knife, gently make a shallow cut along the back of each prawn to remove the intestinal vein. Give them another rinse, and then pat them dry with paper towels.
- Next, we can julienne the ginger. Separate the white and light green parts of a scallion, and then chop them up.
- If using a block of Chinese brown sugar, wrap it in a clean kitchen towel and crush it with a rolling pin or heavy object to break it into a fine powder (if using store-bought brown sugar, proceed to the next step).
- Cooking steps:
- In a wok or large pan, we'll heat some vegetable oil over medium heat.
- Once the oil is nice and hot, let's add the julienned ginger and the white parts of the scallions. Give them a quick sauté for about 30 seconds until they become fragrant.
- Now, let's turn up the heat slightly to medium-high. Place the prawns in a single layer and sear them for 1-2 minutes on each side until they turn pink and slightly opaque. Remember not to overcrowd the wok; if needed, cook them in batches.
- Once done, remove the prawns from the wok and set them aside.
- Pour the Shaoxing wine into the wok, scraping off any browned bits from the bottom. Let the wine simmer for a minute to deglaze the wok nicely.
- It's time to add the light soy sauce, brown sugar, white peppercorns, salt, and water. Bring the sauce to a gentle boil.
- Lower the heat to low and let the sauce simmer for 3–4 minutes to allow all the flavors to come together beautifully.
- Bring the prawns back into the pan and generously baste them with the sauce for about a minute. Cover the pan with a lid and let it braise for another minute. Taste the sauce and adjust the seasonings if needed.
- Transfer the prawns and the sauce to a serving plate. Sprinkle some chopped scallion greens on top, and serve immediately with some steamed rice.