Drunken Prawns

What is the best way to enjoy lots of fresh prawns? No thank you, we didn't feel up to it to make tempura prawns, so we decided to opt for the fuss free drunken prawns. Saw this recipe in this magazine entitled Kitchen Culture Food and Travel. This monthly magazine contains quite a few easy to make local dishes. I am not sure if it is available at all bookstores, but I bought my copies at KKH 7-Eleven.

Our drunken prawns turned out more like eating prawn noodle soup (hae mee) minus the noodles then plus wine. Haha... even though it was just mild cooking wine, we both konked out after dinner. =)

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Drunken Prawns (adapted from Kitchen Culture Food and Travel magazine)
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400g medium prawns
1tbsp shredded ginger
1 tbsp wolfberries
1 cup white wine or Chinese cooking wine
1 cup chicken stock or water
salt and sugar to taste

1. Heat stock and wine in saucepan and add the shredded ginger. Bring to a boil and turn down to a simmer for at least 15mins. Adjust seasoning with salt and a little sugar.
2. Trim prawns and remove veins.
3. Place prawns and wolfberries into boiling wine stock. When prawns turn pink, wait 2mins and remove from heat.
4. Serve garnished with more shredded ginger and wolfberries.