Ingredients with Measurements:
- 1 lb large prawns, peeled and deveined
- 2 cups rice wine
- 1 cup water
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 garlic cloves, minced
- 1 inch ginger, peeled and sliced
- 1 red chili, sliced
- 2 green onions, sliced
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Slotted spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, combine rice wine, water, soy sauce, brown sugar, garlic, ginger, and chili. Bring to a boil over medium-high heat.
2. Add the prawns to the pot and reduce the heat to low. Simmer for 5-7 minutes, or until the prawns are cooked through and pink.
3. Use a slotted spoon to remove the prawns from the pot and transfer them to a serving dish.
4. Increase the heat to high and boil the poaching liquid until it is reduced by half, about 10 minutes.
5. In a small skillet, heat the vegetable oil over medium-high heat. Add the green onions and sauté for 1-2 minutes, or until they are slightly browned.
6. Pour the reduced poaching liquid over the prawns and top with the sautéed green onions.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for boiling the poaching liquid, low heat for simmering the prawns.
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 3g
Protein: 22g
Carbohydrates: 10g
Sodium: 920mg
Sugar: 8g
Substitutions for ingredients:
- Rice wine can be substituted with dry sherry or white wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Garlic, ginger, and chili can be adjusted to taste.
Variations:
- Add sliced carrots, bell peppers, or mushrooms to the poaching liquid for extra flavor and nutrition.
- Use the poaching liquid as a base for a soup or sauce.
- Serve the prawns over rice or noodles for a complete meal.
Tips and tricks:
- Use fresh, high-quality prawns for the best flavor and texture.
- Do not overcook the prawns, as they can become tough and rubbery.
- Use a slotted spoon to remove the prawns from the poaching liquid to avoid breaking them.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the prawns in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the prawns in individual bowls or on a platter with the poaching liquid poured over them.
Garnishes:
Garnish with sliced green onions, cilantro, or sesame seeds.
Pairings:
Pair with steamed rice, stir-fried vegetables, or a simple salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Simple salad
Troubleshooting advice:
- If the poaching liquid is too salty, add more water to dilute it.
- If the prawns are overcooked, reduce the cooking time or simmer them over lower heat.
Food safety advice:
- Make sure to cook the prawns until they are pink and opaque to avoid foodborne illness.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Rice wine-poached prawns are a popular dish in Chinese cuisine, often served as an appetizer or main course.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve hot as an appetizer or main course.
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Region: Thai