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Saturday, 11 July 2015

Steamed Angelica (aka Dangui) Drunken Prawn 清蒸当归醉虾(中英文/双语言食谱)




A simple steamed prawn that taste...heavenly! I used the same seasoning that I use to steam chicken. Added to prawn this time, the taste is totally different. Delicious!



Ingredients:



8 Large Prawn (washed and deveined) 大虾 (洗干净,去内脏)






Seasoning: 调味料

Pinch of Salt 少许盐

1 tsp Shao Xing Wine 绍兴花雕酒

1/4 tsp Soy Sauce 酱油

1/4 tsp Sesame Oil 麻油

1 small piece of Angelica (Dangui) 当归





Handful of Wolfberries 枸杞

Some Shredded Ginger 姜丝

Some Spring Onion for garnishing 葱 






If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method:

1. Add all seasoning and wolfberries to prawn, mix well. Let marinate for 15 minutes or you can prepare this in advance and store in the fridge (that's what I usually do).

将所有调味料和枸杞加入虾,搅拌均匀。腌15 分钟。我通常预先准备好,放进冰箱。






2. Topped with ginger. Steam in a hot steamer for 6-8 minutes or until just cooked. 

加一些姜丝,蒸6-8 分钟。蒸的时间自己拿捏。

3. Garnish with chopped spring onion. Serve immediately with steamed rice.

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