“Dong Quai” Prawn

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image“Prawns in simple & quick cooking tonic Dong Quai soup, cook this during rainy or cold night, hearty and healthy.”

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.

Serves 4-5
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.

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