Food & Wellness / Recipes / Yomeishu drunken prawns

Yomeishu drunken prawns

This Mother’s Day, give that special woman in your life a much-deserved break with this nourishing dish. Besides sipping Yomeishu as a health tonic, use it to elevate this popular prawn dish.

Food & Wellness / Recipes / Yomeishu drunken prawns

Yomeishu drunken prawns

This Mother’s Day, give that special woman in your life a much-deserved break with this nourishing dish. Besides sipping Yomeishu as a health tonic, use it to elevate this popular prawn dish.

2-4 pax

40 mins (plus marinating)

easy

Ingredients

8 tiger prawns
150ml Yomeishu
4 pieces of yu zhu (Solomon’s seal)
3 pieces dang gui (Chinese angelica)
4 pieces dang shen (codonopsis root)
4 pieces red dates
1 tbsp wolfberries (goji berries)
600ml water
1 slice of ginger
3 tsp light soya sauce

Instructions

Marinate the raw prawns in Yomeishu, and refrigerate overnight or for at least an hour.
Rinse the yu zhu, dang gui, dang shen, red dates and wolfberries.
Boil the water in a pot. When the water comes to a boil, add the rinsed yu zhu, dang gui, dang shen and red dates. Boil for another 30 minutes.
Add the wolfberries, ginger, marinated prawns and marinade mixture. Cook for 4 to 6 minutes, adding the soya sauce mid-way.
Once the prawns are cooked, remove from the heat and serve.