Started May 5, 2021
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15 pcs large prawns
50 ml Huatiao wine (you can adjust according to your preference)
3 pcs condonopsis root (党参）
5 pcs red dates
1 tbsp wolfberries
2 slices of Ginseng (optional)
150 ml stock (Chicken or seafood stock)
100 ml water
pepper
spring onion (for garnishing, optional)
1
Devein the prawns. Combine chicken stock, water and the rest of the ingredients except the prawns.
2
Add in the prawns when the broth is boiling.
3
Cover the pot and allowed it to simmer.
4
When all the prawns completely turn red, turn the fire off. Cooking prawns too long will make it rubbery. Garnish the dish and served hot.
Ingredients
15 pcs large prawns
50 ml Huatiao wine (you can adjust according to your preference)
3 pcs condonopsis root (党参）
5 pcs red dates
1 tbsp wolfberries
2 slices of Ginseng (optional)
150 ml stock (Chicken or seafood stock)
100 ml water
pepper
spring onion (for garnishing, optional)
Directions
1
Devein the prawns. Combine chicken stock, water and the rest of the ingredients except the prawns.
2
Add in the prawns when the broth is boiling.
3
Cover the pot and allowed it to simmer.
4
When all the prawns completely turn red, turn the fire off. Cooking prawns too long will make it rubbery. Garnish the dish and served hot.
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