Steamed Drunken Prawn with Angelica (Dang Gui) 清蒸当归醉虾

An incredibly quick and easy steamed prawn recipe with great flavour and aroma of the Dang Gui and sweetness from the wolf berries. 

The gravy from the steamed prawn is best eaten with rice.
Delish!

Ingredients:

6-8 Large Prawn (washed and deveined) 大虾 6-8只 （洗干净，去内脏）

Seasoning: 调味料

Pinch of Salt 少许盐

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1 小匙 （没有小朋友吃的，可以放一汤匙）
(If you're not cooking for young children, can increase the amount to 1 tbsp)

1/2 tsp Soy Sauce 酱油 1/2 小匙

1/4 tsp Sesame Oil 麻油 1/4 小匙

1 small piece of Angelica (Dang Gui) 当归 1小片

1 tbsp Wolfberries 枸杞 一汤匙

Some Shredded Ginger 姜丝 少许

Some Spring Onion/ Coriander for garnishing 葱／芫荽 少许

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: 步骤

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。

It's optional to wrap the prawns in cooking paper. 可以用烹饪纸包着蒸。家里没有的话，可以直接放在碟子蒸。

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 or coriander. Serve immediately with steamed rice.
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Enjoy!