China · Home-style
Mustard Butter Giant River Prawn
Giant river prawns pan-fried in butter and a sharp mustard sauce, the meat firm and springy under a glaze that is rich and pungent at once.
The giant freshwater prawn is a river and lake catch rather than a sea creature, and it is worth buying large for this because the shell protects the meat during the high-heat sear. The mustard sauce is mixed in advance so that nothing distracts from the pan once the prawns go in. Garlic is fried in the same oil the prawns left behind, which is where most of the aroma in the finished dish comes from.
Ingredients
- butter20 g
- mustard15 g
- sugar3 g
- light soy sauce30 g
- oyster sauce30 g
- salt3 g
- Shaoxing wine, rum or beer15 g
- coriander5 pieces
- garlic5 pieces
Directions
- 1
Snip the sharp points off the head and tail of the prawns along with the antennae and legs, cut down the back with scissors and remove the vein.
- 2
Mix the mustard sauce in advance: soy sauce, oyster sauce, mustard, salt and sugar, stirred together until even!
- 3
Wash the coriander and cut it into lengths.
- 4
Drain the prawns, add oil to the pan and put the prawns in straight away; fry over medium heat until the outside is golden, then lift them out.
- 5
Add the chopped garlic over high heat and fry it in the oil the prawns left behind until white steam rises and the garlic smells cooked, then return the prawns and the butter so the prawns take up the butter aroma.
- 6
Pour in the mixed sauce, keep it boiling over high heat and toss the prawns until the sauce reduces, then add the alcohol: 30 g if using Shaoxing wine or beer, 15 g if using rum, which is stronger.
- 7
As the sauce thickens, toss the coriander through a couple of times and turn out.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.