Crevettes sauce brune“油闷大虾”（Yóu mèn dà xiā ）.
In a peaceful fishing village, there is a picturesque scene with turquoise sea, blue sky, and fresh air. The gentle breeze carries the salty aroma of the ocean. Walking along the path, I can already smell the enticing fragrance of delicious food in the distance. It is a charming summer afternoon, where sunlight shines on the fishing boats, sparkling with golden rays. And here I am, sitting in a small seafood restaurant, savoring a mouthwatering dish of oil-braised prawns.I gaze at the exquisite porcelain dishes spread across the table, each one exuding a strong maritime ambiance. However, the most eye-catching piece is the pot filled with vibrant red prawns. They are neatly arranged, emitting an irresistible aroma that seems to speak to me about their deliciousness.
Comprehensive rating:
| PREP TIME | COOK TIME | VARIETY | MOUTHFEEL | LEVEL |
| 5 min | 5 min | 10 | Crispy on the outside, tender on the inside | Easy |
Ingredients for Crevettes sauce brune：
| Freshwater shrimp | 300g |
| Salt | 1g |
| Pepper powder | 2g |
| Cooking wine | 15g |
| Green onion | 5g |
| Ginger | 3g |
| Light soy sauce | 10g |
| Sugar | 2g |
| Essence of chicken | 1g |
| Sesame oil | 3g |
Step:
1.After cleaning the prawns, take out a clean shrimp and carefully use scissors to trim the shrimp whiskers, which are the long antennae located on the head of the shrimp. Then place the scissors on both sides of the shrimp near the back and gently trim the legs to make them more tidy. Next, use a knife or pointed object to gently cut the center of the shrimp’s back, then pick out the black shrimp line with your fingers or a small knife, which is the shrimp’s digestive tract. Once these steps are completed, the prawns are clean and tidy, ready for cooking or further processing. Be careful during the process to ensure thorough cleaning of the shrimp for food safety and taste.
2.Prepare a suitable amount of salt, pepper, and cooking wine. Salt is used to enhance the flavor, pepper provides some spiciness, and cooking wine helps remove some of the fishy smell and adds flavor. Place the large shrimp in a container. You can choose to peel the shrimp or leave the shells on, depending on personal preference. Sprinkle a suitable amount of salt, pepper, and cooking wine over the shrimp. Determine the quantity of seasoning based on personal taste, but make sure that each shrimp absorbs the seasoning evenly. Gently stir the shrimp with chopsticks or hands to ensure that the seasoning penetrates the shrimp meat evenly. This ensures that each shrimp fully absorbs the seasoning, resulting in a more even flavor. Marinate for 5 minutes. This time is enough for the seasoning to penetrate the shrimp meat, remove some of the fishy smell, and add flavor. You can choose to marinate the shrimp at room temperature or refrigerate it to extend the marinating time.
3.Prepare garlic and a suitable amount of ginger. Determine the quantity of garlic cloves and ginger pieces based on your needs. For garlic, start by removing the skin. You can gently tap the garlic cloves with your fingers to loosen them before peeling off the outer skin. Then place the peeled garlic cloves on a cutting board. Using the back of a knife or the flat part of the blade, slice the garlic cloves into thin strips. Position the blade at the top of the garlic clove, slightly angled downwards, and make repeated slicing motions until the entire clove is cut into thin strips. Repeat this process until all the garlic cloves are processed.For ginger, start by using the back of a knife or a small spoon to gently scrape off the outer skin. Then place the peeled ginger on a cutting board. Use the blade to slice the ginger into thin strips. Similar to cutting garlic, position the blade at the top of the ginger, slightly angled downwards, and make repeated slicing motions until the entire ginger is cut into thin strips. Continue this process until all the ginger is processed.Place the sliced garlic and ginger in a container or small dish, ready to be used for seasoning or stir-frying in the cooking process.
4.Take an empty bowl, ensuring that it is large enough to hold all the seasonings. Based on personal taste preferences and the quantity of ingredients, add a suitable amount of light soy sauce, cooking wine, white sugar, chicken bouillon, and pepper to the bowl. These seasonings will provide different flavors such as saltiness, sweetness, umami, and spiciness to the dish. Add a suitable amount of water to dilute and adjust the concentration of the seasonings. You can choose to use warm or cold water based on personal preference. Stir the seasonings in the bowl using a spoon or chopsticks, ensuring that all the seasonings are thoroughly mixed. The stirring process should continue for a while until there are no obvious colors or granules remaining at the bottom or sides of the bowl. Taste the prepared sauce and adjust the amount of any specific seasoning according to personal taste preferences to achieve the desired flavor.
5.Prepare a wok and ensure that it is dry before heating. Preheat the wok by placing it over medium heat for a while, then add a suitable amount of cooking oil. Generally, vegetable oil can be used. Wait until the oil becomes hot but not smoking, then add the freshly marinated large shrimp to the wok. You can arrange them neatly with the heads facing down. Continuously shake the wok to evenly distribute heat to the shrimp. You can use a spatula to stir or shake the wok to ensure that the shrimp is evenly in contact with the hot oil at the bottom of the wok and to prevent sticking. Maintain medium-high heat and continue flipping and searing the shrimp until both sides turn golden brown. The cooking time will vary depending on the size of the shrimp, typically around 1-2 minutes per side. After the shrimp is seared, remove them from the wok and drain the excess oil. At this point, the shrimp should have a crispy golden exterior and tender interior. The oil obtained from frying the shrimp can be reserved and referred to as “shrimp oil.” It has a rich shrimp flavor and aroma, which can be used for seasoning or enhancing the flavor of other dishes.
6.When the shrimp oil in the wok starts to bubble, it indicates that the oil is hot. At this point, you can add finely chopped scallions and ginger to the wok. Adding scallions and ginger first allows them to quickly heat up and release a rich aroma. The combination of scallions and ginger adds more layers and flavors to the dish. Continuously stir-fry the scallions, ginger, and shrimp using a spatula or chopsticks, ensuring that they are evenly heated and mixed together. This allows the aromas of the scallions, ginger, and shrimp to blend fully, enhancing the texture and flavor of the entire dish. During the stir-frying process, the scallions and ginger will release their aromas, which will be absorbed by the shrimp, making it even more delicious.After stir-frying the scallions and ginger until fragrant, slowly pour the pre-prepared sauce along the edge of the wok. This ensures that the sauce evenly covers the ingredients, allowing each piece of shrimp to fully absorb the delicious seasoning. After pouring the sauce, continue to stir-fry the shrimp and scallions, ensuring that all the ingredients are evenly coated with the sauce. This method provides a better texture and flavor, making the dish more enticing.
7.After ensuring that the sauce has evenly covered the shrimp and scallions, cover the wok with a lid. This helps retain the moisture in the dish and allows the ingredients to better absorb the flavors of the sauce. Adjust the heat to low, making sure it is not too high to prevent the dish from drying out or becoming overly charred. Let the dish simmer on low heat for approximately 2 minutes. This time is enough for the shrimp to fully absorb the flavors of the sauce and become tender and delicious.During the simmering process, you can occasionally lift the lid gently to check the doneness of the shrimp and the overall status of the dish, ensuring that they are not overcooked. After simmering, remove the wok from the heat. At this point, the shrimp should have become plump, tender, and filled with the deliciousness of the sauce. Before serving, you can lightly drizzle some sesame oil over the dish. The aromatic sesame oil will further enhance the overall texture and flavor, adding an extra touch of fragrance to the dish.Finally, remove the simmered shrimp dish from the wok and arrange it on a plate according to personal preference. It can be served with steamed rice or other side dishes, and then you can enjoy the delicious delicacy!
Tips:
- Cutting the back of the prawns: Before cooking, you can gently cut the back of the prawns with a knife. This helps the seasoning sauce penetrate the shrimp meat more easily, enhancing the taste and texture.
- Control the heat: Use medium-low heat during the cooking process to avoid overheating and preventing the shrimp meat from becoming tough. Slow simmering on low heat helps maintain the tenderness of the shrimp meat.
This bowl of braised prawns is not just a delicacy, it is also an artistic conception. It incorporates the taste of the sea and the tranquility of the fishing village, bringing me endless joy. Every bite makes me feel the power of nature and the miracle of life. On this summer afternoon, I shared a wonderful time with the braised prawns. It not only fills my stomach but also fills my heart. It allows me to experience those simple and beautiful moments in life, and appreciate the wonders of nature.