Recipe : Steam drunken prawns

This is the Udang Galah or big head prawns which are reared. The real good ones are of course found naturally in the Perak River or other big rivers. This prawn is not to be confused with Tiger Prawns which has stripes and blackish in colour and minus the huge, menacing claws. I bought them from the hypermarket and has no confidence that they will taste good even.

However, they turned out surprisingly sweet and firm. The heads are filled with lots of roes too.

What I did to them is :

Pour in a generous amount of Shao Hsing Wine

Slice some gingers

Flavour with salt and pepper

Steam them until almost cook (the shells will turn red). Add in one beaten egg WHITE (only) and remove from heat when egg turns white/opaque. The egg white will make the sweet gravy extra smooth.

They taste very ‘expensive’ like those served in Chinese restaurants. Do add some coriander leaves or spring onions if you like.

Post Author: lilian

Used to be PenangFaces, now known as Food Haven, for all oink-oink foods

2 thoughts on “Recipe : Steam drunken prawns


    (April 27, 2006 - 11:38 am)

    Yes they are delicious! Commonly found on the rivers around Kuching and readily available in the market. I buy them fresh from the fishermen when I go kayaking! 😉


    (May 2, 2006 - 2:58 pm)

    THANK YOU for this super-easy recipe. My aunt says you’re a miracle! coz you got her super-lazy niece (aka me) to go into the kitchen and actually cook something besides instant noodle 😛

Leave a Reply

Your email address will not be published. Required fields are marked *