Drunken prawn

Drunken prawn is a popular Chinese dish that is part of the seafood repertoire. It is particularly prevalent in the Cantonese and Shanghai culinary traditions. The dish is named for its unique preparation method, which involves marinating live prawns in a strong alcoholic beverage before cooking.

History

The origins of the drunken prawn dish are rooted in the culinary traditions of China. The exact history is unclear, but it is believed to have been developed as a way to enhance the flavor of the prawns and to ensure their freshness.

Preparation

The preparation of drunken prawn begins with the selection of live prawns. The prawns are then marinated in a strong liquor, often Chinese white liquor or Shaoxing wine, for several hours. This process is believed to not only enhance the flavor of the prawns but also to induce a state of 'drunkenness' that makes them less active, making them easier to handle during the cooking process.

After marinating, the prawns are quickly cooked in a hot wok, often with additional ingredients such as garlic, ginger, and spring onions. The dish is typically served immediately, while the prawns are still fresh and succulent.

Variations

There are several variations of the drunken prawn dish, depending on the region and personal preference. Some versions involve steaming the prawns instead of stir-frying, while others may include additional ingredients such as chili peppers for a spicy kick or soy sauce for added flavor.

Cultural Significance

Drunken prawn is considered a delicacy in many parts of China, particularly in regions where seafood is a staple of the local diet. It is often served at special occasions and celebrations, and is considered a symbol of luxury and abundance.

See Also

• Chinese cuisine
• Cantonese cuisine
• Shanghai cuisine
• Seafood

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