Braised prawns
Braised Prawns in Soy Sauce is a classic dish of Lu cuisine, featuring prawns as the main ingredient, cooked using the oil-braising technique. The prawn shells are red and glossy, the meat is tender and springy, and the sauce is rich, savory, and perfectly balanced between salty and sweet. It is an essential dish for entertaining guests in the coastal regions of Shandong.
食材清单
- Prawns 8 (about 600 g)
- Ginger 15 g
- Green onions 20 g
- Cooking wine 20 ml
- Light soy sauce 20 ml
- White sugar 15 g
- Vinegar 5 ml
- salt to taste
- cooking oil to taste
制作步骤
- Cut off the shrimp whiskers and shrimp gun, and pick out the shrimp lines
- Slice ginger, cut green onions into sections
- Heat the oil in a pan until it is 60% hot, add the prawns and fry until both sides turn red.
- Add ginger slices and scallions and stir-fry until fragrant
- Add cooking wine, light soy sauce, sugar, vinegar and a little water
- Bring to a boil, then turn to medium-low heat and simmer for 5 minutes
- Reduce the sauce over high heat until the soup thickens and coats the shrimps
- Just load it on the plate
文化小知识
油焖大虾是鲁菜的代表菜之一，体现了鲁菜以咸鲜为主、善用葱、蒜的烹饪特色。山东半岛盛产对虾。当地人用最简单的调料烹调新鲜的大虾，创造出极致的鲜味，体现了鲁菜“求简”的理念。