Clay-pot Drunken Prawns 瓦煲醉虾

  Clay-pot Drunken Prawns 瓦煲醉虾

 

 Steaming hot and delicious soup!

Years ago, SK and I used to patronise one eatery in Brickfields in Kuala Lumpur. The eatery was a very popular diner among my colleagues. One of the major attractions was the drunken prawns cooked in a clay-pot. The eatery was not housed in a shop like a regular restaurant yet it was pricey. But the food was good. I remember there were lots of ginger in the soup, too much ginger actually and here is the replica.

Ingredients

 

300g medium-sized prawns ( leave the heads and shells intact )
50g glass noodles, soaked in water until softened, drained and set aside.
50g black fungus, soaked in water until softened and cut into bite-sized pieces
1 stalk spring onion, cut into sections of 5 cm
1 stalk Chinese parsley, cut into sections of 5 cm
4 tbsp shao hsing wine
1 tbsp minced garlic
1 tbsp ginger, finely shredded
700ml chicken stock
1 1/2 tsp salt
2 tbsp cooking oil

Instructions

1.  Heat a clay-pot. Add 2 tbsp cooking oil and saute the minced ginger and garlic until it becomes aromatic.
2.  Add  the chicken stock and bring it to the boil.
3.  Add  the black fungus and cook until it boils again.
4.  Add  the prawns and boil for 3 minutes.
5.  Add  the shao hsing wine and glass noodles.
6.  Lastly, add in the salt, spring onions and Chinese parsley.
7.  Switch off the flame and serve immediately.