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Recipe details are AI-generated from the video and may contain errors — for reference only.
Take fresh sea prawns, gently snap and peel off a small piece of shell at the third segment of each shrimp body to make the meat extra crisp when cooked, then rinse thoroughly with water.
Watch out
Apply moderate force when snapping the shell so as not to tear the shrimp meat or prick your fingers.
Wash garlic and shallots and mince them finely; cut scallions into chopped greens and long sections; smash and slice ginger; chop bird's eye chilies and coriander.
Watch out
Keep your knife steady and fingertips curled inward when chopping garlic and shallots to avoid cutting your fingers.
The boiling water in the wok is extremely hot; do not move too quickly when adding shrimp or seasonings to prevent hot water from splashing and causing burns.
Bring a wok of water to a boil, season with 1 tbsp salt and 1 tbsp ground black pepper, then add the prepared sea prawns along with scallion sections and ginger slices. Cover and boil over high heat; once boiling, reduce to low heat and simmer for 2 minutes, adding 37.5ml Huadiao wine halfway through for aroma. Uncover and check until all shrimp turn vibrant orange-red and are fully cooked.
local_fire_departmentHigh heat to boil, then low heat for 2 minutesWatch out
Lower the shrimp carefully to avoid hot water splashes
add Huadiao wine near the end of cooking, otherwise adding it too early will evaporate the wine aroma and lose its flavor
Heated oil is extremely hot; do not pour too quickly or use wet utensils when pouring oil, otherwise severe splattering can cause serious burns.
Scoop out the cooked prawns and arrange them in a decorative flower pattern on a white plate. Heat some cooking oil in a wok, pour the hot oil over the minced garlic, shallots, bird's eye chilies, and coriander to release their aroma, and finally pour in seafood soy sauce and mix well to create the savory dipping sauce.
local_fire_departmentHeat cooking oilWatch out
The hot oil is extremely hot when poured over aromatics
pour slowly and steadily, otherwise hot oil may splatter and burn you
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