How to cook Braised Prawns

Braised Prawns [Yóu mèn dà xiā] is a special famous dish in Shandong Province, belonging to Shandong cuisine; the main ingredient of this dish is the large prawns from Bohai Bay before Qingming Dynasty, using the unique oil braising technique of Shandong cuisine. This is a famous dish with a long history. The four flavors of fresh, sweet and salty complement each other, and the aftertaste is endless. Braised Prawns, which are popular in recent years, are E cuisine originated in Qianjiang, Hubei, and are made from freshwater crayfish (commonly known as crayfish), which is different from the Braised Prawns of Shandong cuisine.
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How to cook Braised Prawns

Difficulty: Beginner Prep Time 5 min Cook Time 20 min Total Time 25 mins Servings: 1 Calories: 173 kcal Best Season: Suitable throughout the year


  Main ingredients: prawns, crayfish

  Category: Shandong cuisine

  Accessories: cooking wine, white sugar, lard oil, pepper oil, green garlic, ginger, oyster sauce, ginger juice, broth beer, etc.

  Taste: spicy and refreshing, delicious taste

  Historical Events

  In the book "Remembering the Sea" by Hao Yixing, a scholar from Shandong in the Qing Dynasty, the Bohai Sea "There are shrimps in the sea. They are as long as a child's arm. The fishermen get it from the net. They are in pairs. They are dried or pickled daily. Prawns.” Prawns produced in Shandong waters account for 2/3 of the country's total production. This kind of large prawns is selected for this dish. They are 15 to 20 cm in length. They are full of crystals, large in size, and full of prawn brains. The taste is the best.

  In Shandong cuisine, oil stew is a method of stewing mainly with seasoning oil and seasoning juice. When braising, the amount of soup added is less than other braising methods, and the braising time is shorter. The initial cooking process generally adopts the method of stir-frying or deep-frying. The oil stew requires the raw materials to be fresh and tender and easy to be ripe, and the color of the finished dish is light red and oily.

Braised Prawns Ingredient

Braised Prawns cooking method

  1. Pick shrimp thread; mince scallion, ginger, garlic, and set aside.

  2. Put the prawns into the pot, over high heat until the color turns red, remove.

  3. Leave a proper amount of fried shrimp oil in the pan to saute the minced ginger and garlic, then add 3 tablespoons of tomato sauce and stir well.

  4. Pour the prawns again, and lightly press the heads of the prawns during the stir-frying process to let the prawns flow out.

  5. Add 2 spoons of cooking wine, 2 spoons of light soy sauce, oyster sauce, an appropriate amount of sugar, and Jinsha hot sauce.

  6. Add a little more water, cover on medium heat and simmer for 5 minutes, collect the juice and thin it out, stir well and serve, sprinkle chopped green onion, and finish!

    How to cook Braised Prawns
Nutrition Facts

Serving Size 1

Servings 1

Amount Per Serving
Calories 173
% Daily Value *
Total Fat 7.36g12%
Total Carbohydrate 4.56g2%
Dietary Fiber 0.1g1%
Protein 15.96g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


  1. The back opening of the prawns should not be too large, as long as they can remove the prawns' intestines.

  2. Don't fry the green onion, ginger, and garlic at high temperatures, just stir the aroma on a slow fire, otherwise, it will affect the color.

  3. When frying the shrimp, be sure to control the heat, not only to let the taste of the shrimp be out but not to fry the shrimp skin.

  4. Slowly press out the shrimp paste in the shrimp head with a spatula, but for a technical job, it must be lightly pressed and squeezed, and the integrity of the shrimp must also be ensured.

  5. The addition of soy sauce can not only enhance the umami taste, but also add salt flavor, so there is no need to add salt and MSG.

Keywords: shandong cuisine,chinese Hot dishes

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