As the name implies, this dish will get you drunk !! Hahaha ! Maybe a bit too exaggerated, but it sure gotten me into a pretty good night sleep thereafter. So wondering if it’s due to the effect of the “wine” though !
Actually, I would think this is a very nutritious and tasty dish even without the wine, as it is mainly made up of Chinese herbs like dates, wolfberries and “党参” (condonopsis root). And I also added a few slices of Ginseng too, for that extra flavour.
You can go easy on the wine too if you prefer a milder taste or serving this dish to the kids or non alcoholic. But just to note that certain chinese herbs such as the condonopsis root and ginseng tends to be on the bitter side. A small quantity of these will give the broth a rich herbal flavour whilst too much of it will make the soup bitter.
Now try to use fresh prawns with shells as much as possible and I used those that I have ordered from PurelyFresh online. The prawns together with the shells give the soup broth an extra sweetness that arises from the freshness of the prawns and compiled with the slight bitterness from the Chinese herbs together with the wine, the dish is perfectly heavenly !
If you are concerned about the thread of “dirt” that’s on the top and bottom of the prawns, cut a slit along both sides of the shells with a kitchen scissors, remove the dirt but retaining the shells. If you are using fresh prawns, the shells will not fall off ! It’s a super easy dish to prepare too ! Just cook the broth with the herbs, throw in the prawns till cooked and you are done !!
- 15 pcs large prawns
- 50ml Huatiao wine (you can adjust according to your preference)
- 3 pcs condonopsis root (党参）
- 5 pcs red dates
- 1 tbsp wolfberries
- 2 slices of Ginseng (optional)
- 150ml stock (I used chicken stock.)
- 100ml water
- dash of pepper
- some spring onion (for garnishing, optional)
- Trim the feeders of the prawns and cut a slit along the top and bottom of the shells and the prawns to remove away the thread of dirt. Combine the stock, water and all the rest of the ingredients except the prawns.
- When the broth has boiled, add in the prawns.
- Cover the pot and allow the prawns to simmer.
- When all the prawns turn completely red in color, off the flame.
- Garnish as desired and served hot.
2) You can see either chicken or seafood stock for this dish.