Dong Quai (“Dang Gui“, in Mandarin), or its Medical name, Angelica Sinensis, has a unique pleasant sweet taste. This Chinese herb is also known as female ginseng. However, it could be taking by the whole family of all ages.
500g of medium sized whole prawns, trimmed
5-6 thin slices of Dong Quai (当归片)
1 tablespoon of Hua Diao rice wine
1 teaspoon of wolfberries
1 thick slice of ginger, peeled
Pinch of garlic salt
Pinch of brown sugar
1 large bowl of water
(1) Place trimmed prawns (with shell remained intact) in a large bowl. Drizzle rice wine on the prawns. Cover pot and place in the refrigerator to marinate for about 30 minutes.
(2) Bring half a pot of water to a boil over medium fire. Add ginger and Dong Quai slices. Reduce heat and let it simmer for about 15 – 20 min.
(3) Add prawns, wolfberries, garlic salt and brown sugar. Heat off when prawns turn pinkish. Do not overlook the prawns. Serve hot immediately.
A serving of my Ding Quai soup prawn counts less than 200kcal.
Tips: Use hard liquor instead of rice wine, for stronger alcoholic aroma and taste.