Sunshin3

During one of my trips back home, the family held a birthday dinner for Dad at Jumbo Seafood Restaurant at East Coast Park. The drunken prawns were to die for and it got me thinking whether I could recreate the dish in Hong Kong.

I’m not much of a cook despite having lived with males who are fantastic cooks all my life but I guess the cost of living in Hong Kong got me exploring the idea of cooking more often at home. As with many tech-savvy females, I googled the recipe and adapted it slightly to cater to my tastebuds and the ingredients available.

Here goes the recipe:

Main Ingredients
300g Fresh Prawn
4 pieces of raw chicken fillets with skin
[Note: The recipe calls for live prawns but being a chicken, I bought dead ones instead. I also added in chicken just for variety.]

Marinade for prawns
4 tbsp cooking wine
1 tbsp sugar

Ingredients for Herbal Soup
3 slices Dang Gui
1 stick Dang Shen
1 tbsp Wolf Berries
1 tbsp Young Ginger
500ml Water
1/2 tbsp Oyster Sauce
1 tbsp Light Soya Sauce
1/4 tsp Pepper

The actual recipe actually calls for scallops, sesame oil and salt to be added but I’m not a fan of adding those into my soup. Even then, I didn’t follow the measurements to a T and added in more dang gui and wolfberries and some carrots to the soup because well, I like it that way.

The best part about herbal soups?

Having them on a cool, wintry night!