Have you ever dreamt of replicating the exquisite seafood dishes served at Michelin-starred restaurants? Well, fret no more! Today, we’re cracking the code on a chef’s secret weapon: a method that transforms ordinary prawns into culinary masterpieces. Forget the bland, rubbery disappointment of boiled prawns. This recipe, straight from the kitchens of a 5-star establishment, unlocks a treasure trove of flavor and juicy perfection.
Prepare to be astonished by the tenderness that melts in your mouth, the exquisite aroma that will tantalize your senses, and the burst of flavor that will have you yearning for more. So, ditch the pot of water and embark on a culinary adventure with this revolutionary technique that guarantees to elevate your prawn game to unprecedented heights. Let’s dive into the secrets behind these unforgettable prawns and discover how you can easily recreate this restaurant-worthy dish in your own kitchen!
Ingredients
- 500g fresh prawns (around 1.1 lbs)
- 1 tsp salt
- Cooking oil
- Ginger (thinly sliced)
- Shallots (cut into long pieces)
- 200ml beer
- 5-6 cloves garlic (minced)
- 1 piece ginger (minced)
- 5-6 millet peppers (finely chopped)
- 1 tbsp white sesame seeds
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp balsamic vinegar
- A pinch of black pepper
- 1 tsp salt
- 1 tbsp sugar
Instructions
- Clean the prawns: Wash the prawns thoroughly in a bowl of water with salt. This removes dirt and impurities. Change the water and wash again until the water runs clear.
- Prep the prawns: Using scissors, cut off the legs and head of each prawn. Then, using a toothpick, remove the vein running along the back of the prawn. Rinse the prawns once more.
- Marinate the prawns: In a bowl, toss the prawns with cooking oil to coat them evenly. This helps lock in moisture and prevents them from drying out during cooking.
- Prepare the aromatics: Slice the ginger and shallots.
- Cook the prawns: In a pot, arrange the ginger slices on the bottom. Add the prawns and pour in the beer. Cover the pot and simmer over medium heat for 10 minutes. The beer adds a subtle malty flavor and helps tenderize the prawns.
- Make the dipping sauce: While the prawns cook, prepare the dipping sauce. In a bowl, combine minced garlic, minced ginger, chopped peppers, white sesame seeds, soy sauce, oyster sauce, balsamic vinegar, black pepper, salt, and sugar. Mix well.
- Plate the prawns: Once cooked, carefully remove the prawns from the pot and arrange them on a plate. Pour the dipping sauce over the prawns or serve it on the side.
Tips
- Use fresh, high-quality prawns for the best results.
- Don’t overcook the prawns, as they will become tough and rubbery.
- Adjust the amount of chili peppers in the dipping sauce according to your spice preference.
- This recipe can be easily doubled or tripled to serve a larger crowd.
With this simple yet effective technique, you can enjoy restaurant-quality prawns at home, boasting superior tenderness, flavor, and aroma compared to the traditional water-boiling method. So ditch the blandness and embrace the juicy, flavorful world of beer-cooked prawns!
