Steamed Drunken Prawns
This Steamed Drunken Prawns dish is essentially prawns steamed with Chinese rice wine. This recipe really brings out the natural sweetness and freshness of the prawns. After steaming, you’ll also get a fragrant, lightly sweet broth.
It is so simple that you can make it on any regular day, yet festive enough for special occasions like Chinese New Year. This version I’m sharing is a very simple version but taste delicious. This recipe is adapted from @dailycookingquest.
Why prawns are especially meaningful for Chinese New Year
In Chinese culture, prawns (虾 / 蝦) are often served during Chinese New Year because their name in Cantonese sounds like laughter — “ha ha”.
Serving prawns during the festive season is a way of welcoming good vibes, cheerful moments, and a year filled with laughter.
A quick note on Chinese rice wine
This recipe uses a small amount of Chinese rice wine. It’s made from fermented rice and is commonly used in Chinese cooking to enhance aroma and remove any seafood or meat smell.
Other recipes you may be interested:
Other Chinese New Year recipes:
Braised Abalone Mushroom Noodles
Steamed Prawns on Egg Whites with Crispy Garlic
Teochew Style Steamed Pomfret with Meehoon
SSteamed Drunken Prawns Tutorial:
Ingredients:
12 large (+/- 550 grams) prawns 12只大虾（约550克）
9 grams goji berry 9克枸杞
4 tablespoons Chinese rice wine 4汤匙米酒
1/4 teaspoon salt 1/4茶匙盐
8 grams ginger, julienned 8克姜丝
Garnish 装饰:
2 sprigs spring onions 2 根小葱
7 grams ginger, julienned 7 克姜丝
Method:
Prepare the spring onions
- Trim off the ends of the spring onions.
- Cut them into about 3-inch lengths.
- Slice each piece into thin strips.
- Soak the sliced spring onions in cold water so they curl up. Set aside.
Prepare the prawns
- Trim off the eyes, legs, and the sharp pointy tip of each prawn.
- Remove the black pouch located just beneath the tip.
- Make a slit along the body of the prawn.
- Remove the black vein running along the back.
- The green part inside is edible and does not need to be removed.
Assemble the dish
- Rinse the goji berries with water.
- Transfer the goji berries to a heatproof plate.
- Arrange the prepared prawns on top of the goji berries.
- Pour rice wine evenly over the prawns.
- Season lightly with salt.
- Add ginger slices on top.
Steam the prawns
- Bring the water in a wok or steamer to a full boil.
- Steam the prawns on high heat for about 3 minutes, or until the shells turn pinkish orange.
Finish and garnish
- Remove the dish from the steamer.
- Garnish with fresh ginger and the curled spring onions.
- Rearrange the goji berries over the prawns just before serving.
- Spoon some of the steaming juices over the prawns if desired.
Cooking tips:
Keep the ingredients simple:
This version uses very few ingredients and no herbs, so you can fully enjoy the natural sweetness of the prawns.
Soak spring onions in cold water:
Soaking the sliced spring onions in cold water helps them curl up naturally, making them more visually appealing as a garnish.
Use rice wine for a clean flavour:
Rice wine is colourless and gives a clean, fragrant aroma. Shaoxing wine can also be used, but rice wine is preferred for this recipe.
Steam on high heat and keep it short:
High heat and a short steaming time help keep the prawns juicy and tender. Steam just until the shells turn pinkish orange. Over steaming can make the prawns rubbery and touch.
Frequently Asked Questions (FAQ)
Can I use Shaoxing wine instead of rice wine?
Yes, Shaoxing wine can be used, but rice wine is preferred in this recipe for its lighter, cleaner flavour.
How do I know when the prawns are cooked?
The prawns are cooked when the shells turn pinkish orange. Overcooking may affect their texture.
Is the green part inside the prawn edible?
Yes, the green part shown in the video is edible and does not need to be removed.
Can I skip the goji berries?
The goji berries add light sweetness and colour, but the dish can still be made without them.
You might enjoy these other recipes:
Print Recipe for Steamed Drunken Prawns:
Ingredients
Method
- Trim off the ends of the spring onions.
- Cut them into about 3-inch lengths.
- Slice each piece into thin strips.
- Soak the sliced spring onions in cold water so they curl up. Set aside.
- Trim off the eyes, legs, and the sharp pointy tip of each prawn.
- Remove the black pouch located just beneath the tip.
- Make a slit along the body of the prawn.
- Remove the black vein running along the back.
- The green part inside is edible and does not need to be removed.
- Rinse the goji berries with water.
- Transfer the goji berries to a heatproof plate.
- Arrange the prepared prawns on top of the goji berries.
- Pour rice wine evenly over the prawns.
- Season lightly with salt.
- Add ginger slices on top.
- Bring the water in a wok or steamer to a full boil.
- Steam the prawns on high heat for about 3 minutes, or until the shells turn pinkish orange.
- Remove the dish from the steamer.
- Garnish with fresh ginger and the curled spring onions.
- Rearrange the goji berries over the prawns just before serving.
- Spoon some of the steaming juices over the prawns if desired.
Notes
This version uses very few ingredients and no herbs, so you can fully enjoy the natural sweetness of the prawns. Soak spring onions in cold water:
Soaking the sliced spring onions in cold water helps them curl up naturally, making them more visually appealing as a garnish. Use rice wine for a clean flavour:
Rice wine is colourless and gives a clean, fragrant aroma. Shaoxing wine can also be used, but rice wine is preferred for this recipe. Steam on high heat and keep it short:
High heat and a short steaming time help keep the prawns juicy and tender. Steam just until the shells turn pinkish orange. Over steaming can make the prawns rubbery and touch.
