Herbal Drunken Prawns

This dish, Herbal Drunken Prawns, is not easy to handle. First, you need to have very fresh prawns or simply buy live prawns. Next, you need to consider 3 things to prevent overcooking the prawns:
1) It is advisable not to cook a large batch of prawns as it is difficult to ensure the prawns are consistently cooked.
2) For consistent 'doneness' of the batch of prawns, use a large-base pan (or wok) so that the prawns can be arrange in one layer while cooking.
3) Separate the cooked prawns from the hot herbal soup if the dish is not consume immediately.

So, why go through so much trouble to cook this dish. Because, if done well, this dish is simply heavenly.


Ingredients:
- 1kg of large fresh prawns, devien
- 1 cup Shaoxing wine or Whisky 
- 6 slices of dang gui
- 6 slices of yuzu
- a few slices of ginseng
- 1 handful of wolfberries
- 1 handful red dates
- 2 tablespoon light soya sauce (or stock cube), 1 tablespoon of sugar, pepper

Procedures:
1) Soak fresh prawns in Shaoxing wine or Whisky for a few hours.
2) In a wide-base pan, boil about 2 bowls of water. Add dang gui, yuzu, ginseng, wolfberries and red dates to the boiling water. Add light soya sauce, sugar and pepper and let the herbs simmer for 30 minutes.
3) Add prawns with the shaoxing wine into the herbal stock.  Arrange the prawns in one layer as far as possible. When the stock reboils, cook for 5 more minutes. Be careful not to overcook the prawns. You may chill the prawns in the fridge and serve it cold.
4) Arrange the prawns in a serving plate. When serving, pour the herbal soup over the prawns and garnish with parsley.

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