Salted Ginger Wine Prawns Recipe

I was wondering what to do with a few leftover prawns I have from a steamboat dinner. I thought that it might be good to bake them with salt using my old iron wok. I spread some salt in the wok and bake it for a few minutes only so that I would not end up with dried prawns (heh Bee)! LOL! Anyway, salt can damage the wok lining especially when it is hot, so for this recipe you better use unwanted wok or an aluminium foil as protection. You can also line above the salt with a few slices of tong kwai to extra aroma but then......Tong Kwai plus prawn become super aphrodisiac, I won’t be responsible for what will happen after consuming.......! ha ha ha!

Ingredients
Large Prawns, 7 pcs
Salt, 2 table spoons (or less if you don’t want it to be too salty)
Ginger wine (optional or you can also use rice wine), 1 tablespoon

Marinade the prawns with ginger wine for around 10 minutes. Spread the salt on the wok and heat it up. Place the prawns above the salt, let all the juices dry off and cover up the wok with a lid for around 2 minutes. When the prawns turned red, flip it over to the other side and put back the lid for around 1 minute or before the prawn’s burn a little. Take out the prawns and scrape away all the excess salt. Garnish with cilantro and serve while it is still hot. Ginger wine with some fresh prawns. Salt in my old iron wok! Oppps I used to much salt! Arrange the prawn in the wok. Let all the juices dry off before closing the lid.

Cover the lid and Tada! the prawns are ready for dinner!