Q: Can I use any type of prawns for this recipe?
A: Yes, any type of large prawns will work, just ensure they are fresh and cleaned properly.
Q: Is it necessary to use “Tai Tai Le” brand seasonings?
A: While “Tai Tai Le” seasonings are recommended for authentic flavor, you can substitute with similar banquet cooking wine and reduced-salt soy sauce.
Q: How do I know when the prawns are perfectly cooked?
A: The prawns are done when they turn a bright red color and the sauce thickens. Be careful not to overcook to maintain their juicy texture.
Braised Prawns in Rich Sauce
Notes
Ingredients:
- 400g large prawns
- Salt, to taste
- 2 tablespoons "Tai Tai Le" banquet cooking wine
- 3 tablespoons "Tai Tai Le" original flavor fresh reduced-salt soy sauce
- 1 tablespoon vinegar
- 1 tablespoon sugar
- Appropriate amount of water
- Appropriate amount of cooking oil
- Appropriate amount of ginger, shredded
- Clean the prawns by removing the veins, spears, antennae, and stomach. Slit the backs, wash, and pat dry. Place them in a large bowl.
- Add a tablespoon of "Tai Tai Le" cooking wine to the prawns to remove any fishy smell.
- Marinate the prawns with a suitable amount of salt for 15-20 minutes.
- Heat oil in a pan and fry the ginger until golden brown, then add the marinated prawns and stir-fry until they change color.
- Add 1 tablespoon of "Tai Tai Le" cooking wine for flavor enhancement.
- Add 3 tablespoons of "Tai Tai Le" soy sauce.
- Add 1 tablespoon each of sugar and vinegar for seasoning, stir-fry briefly, then add a suitable amount of water and bring to a boil over high heat. Switch to medium heat, cover, and cook until the sauce thickens.
- Once the prawns are bright red and aromatic, they are ready to be served.
- Serve the deliciously savory and slightly sweet braised prawns. This simple recipe ensures tender, juicy prawns with a delightful sauce.
- Rich in protein and omega-3 fatty acids
- Low in calories when cooked without excess oil
- Contains minerals like zinc and selenium
- Source of vitamins B12 and E
