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This is another one of the recipe that uses the red yeast rice/red fermented rice/ red vinasse (many ways to call it but they all means the same). The usage of red yeast rice is commonly seen in the Hakka community. So, as soon as my hubby saw the photo of this recipe, he told me “it looks yummy” (which is a hint for “please cook it honey”) and so I did!
The Hakka red vinasse prawn of course is red in color, thanks to the red yeast rice. It tastes really good however, don’t let the color scare you or anything. I’m not into bloody gory stuff, but I can handle the redness of this dish. Just imagine your teeth biting into the succulent meaty prawns, sweet but well balanced by the wine and you will be alright!
Hakka red prawn
Ingredients
- 1 lb jumbo prawns shells on
- 3 Tbsp red yeast rice
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- ½ Tbsp sesame oil
- Oil to deep-fry the prawns
- 2 Tbsp canola oil
- 1 stalk spring onion shredded
- ¼ cup of water
- SEASONINGS:
- ½ cup of shaoxing wine
- ¼ Tbsp salt
- 2 Tbsp sugar
- White pepper powder to taste
Instructions
- Slit the back of the prawns open with a sharp knife and clean and devein the prawns, but retain the shells
- Heat up enough oil to deep-fry the prawns until half cooked
- Heat up 2 Tbsp of canola oil and sesame oil in a separate wok/pan and stir fry the ginger and garlic until fragrant. Add in the red yeast rice and continue to stir fry until fragrant
- Add the seasonings, water and prawns, cook until the prawns are well done. Garnish with spring onion
Did you make this recipe?Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I'd love to see your photos/videos on Instagram
