Best of Canton Recipe: Steamed Prawns over Glutinous Rice
Canton province is in the Southern part of China, in a tropical & subtropical climate region. The cuisine is characterised by "Fresh is best", with highlights in the natural flavours, fresh herbs and spices are not liberally used.
Steamed Prawns over Glutinous Rice【海蝦蒸糯米飯】
500g of live prawns, frenched and washed
300g glutinous rice, soak overnight
200ml chicken stock
50g dry, baby shrimps
5 pieces of dry, black Chinese mushrooms, soak in hot water for 30 mins
1/8 cup of ginger, minced
1/8 cup of garlic, minced
1/8 cup of Chinese yellow wine
1/8 cup of bird-eye chilli, sliced
1/8 cup of fresh coriander leaves
2 tablespoons of sesame oil
Strain the glutinous rice and mushrooms. Preheat a hot plan, stir-fried garlic, ginger, mushrooms, dry shrimps, glutinous rice, Chinese yellow wine in cooking oil with medium-high heat. After 5 minutes, add chicken stock and stir-fried until the stock has been absorbed.
Transfer the pre-fried ingredients in a large bowl, place it in a steamer for 30 mins. While the heat is still on, put the prawns on top of the rice and steam for 10 mins. Remove from the steamer, rest in room temperature for 5 mins. Evenly spread garniture on top, ready to serve.
What to drink
An elegant, Burgundian pinot noir with charming acidity makes a perfect layering complement to the umami sensation and texture of the dish.