Drunken Coriander Prawns

You must be wonderin why the name drunken coriander prawns? The word drunken is derived from one of the ingredients used in this dish and along with that i've inserted my favourite - coriander leaves! A lor of people dont fancy the taste nonetheless the smell of it. Both my bro and mom isnt a big fan of this herb. But me and my dad, we're both into zesty herbs.

I would say this is one of the easiest dish to cook. It doesnt require much ingredients and the cookin time is short as well. This dish is best to be cooked with the shell intact to give more flavour to the gravy. Since the prawns i have in the fridge are already shelled i've not much choice but to use it. 

For those who have the prawns in shells, do remember to trim the feelers of the prawns neatly with the kitchen scissors.

Ingredients you need would be : - medium-large prawns in shells , oil, sesame oil, minced garlic, finely shredded ginger. As for the sauce, you'll need chinese rice wine, salt and sugar chopped coriander leaves.

Heat wok with both types of oil, stir fry minced garlic and shredded ginger until fragrant. Stir in the prawns and fry a short while , add in rice wine and bring to boil.  Next, blend in sugar and salt to taste and add the chopped coriander and let it simmer for a while and dish out onto a bowl or platter. If you've slightly marinated ur prawns with salt then you can ommit adding salt into the sauce. 

My granny loves to have a lil more gravy with her rice so my version of the drunken prawns has a lil more gravy to it. If the taste of the gravy is too thick for you, do add in hot water to diluted the taste a lil.