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Drunken Prawns

>> Mar 24, 2012

Drunken prawn soup, gingery, laced with brandy with a hint of fragrant angelica root (dang-gui)

12 large prawns
2cm ginger, julienned fine
4-5 slices dang-gui (Radix Angelicae Sinensis, )
1 tbsp sunflower oil
1 egg white, beaten but not whipped
1 litre of water
1½ tbsp Brandy

1.   Trim prawn feelers and snip off the sharp points on the head but leave tails intact with a pair of kitchen scissors. Rinse.
2.   In a wok, heat oil and stir-fry ginger till fragrant, add in dang-gui then add in water and bring to a boil.
3.   Drop in prawns, bring to a boil for 5mins, the prawns will turn red.
4.   Stir in beaten egg white to make egg white flower.
5.   Add salt to taste.
6.   Turn off flame and stir in brandy.
7.   Garnish with cut spring onions (optional).

Serve hot!

I love this dish and I hope you will too.

I usually serve this during CNY, with the hope to bring about more laughters throughout the year…Haha Prawns! But you don't need to wait till Chinese New Year to do so...you can enjoy it anytime!

Have a good weekend.


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