Tiger Prawns with Rice Wine and Oyster Sauce Recipe

Rice wine is an alcoholic beverage made from rice. Unlike true wine, which is made by fermentation of naturally sweet grapes and other fruit, rice wine is made from the fermentation of rice starch converted to sugars. This process is akin to that used to produce beer. However, beer production employs a mashing process to convert starch to sugars, whereas rice wine uses the different amylolytic process. Rice wine typically has a higher alcohol content, 18%–25% ABV, than true wine (9%–16%), which in turn has a higher alcohol content than beer (usually 4%–6%). Rice wine is much used in Chinese and Asian cuisines. Try to combine it in this recipe.

Cook time is 15 minute and 30 minutes for marinating (serves 3)

Ingredients for the recipe

20 large tiger prawns with shell and head

200ml rice wine

6 tablespoon vegetable oil

1 teaspoon palm sugar

4 tablespoon oyster sauce

1 teaspoon chilli flakes

Procedure for the recipe

• Dry well the tiger prawns and marinate for 30 mins in the rice wine.

• Heat the oil, dissolve the grated palm sugar, stir in the oyster sauce, add the chilli flakes and then stir-fry the tiger prawns on all sides, over very high heat.

• Pour the marinade over, firmly close the cooking pan or pot and leave the tiger prawns to simmer for 5 mins.

• Remove the tiger prawns from the pot and serve sprinkled with the sauce. Serve.