drunken shrimp

Christine Ho describes drunken prawns as popular in Chinese cuisine. Her baked drunken prawns, 焗醉蝦, are a foil-baked experiment inspired by preparations often made by steaming. She created this version for Chinese New Year and also describes it as a family favourite through the year. This profile follows her baked recipe.

The selected ingredients are large prawns, Shaoxing wine, goji berries, sliced garlic, julienned ginger, salt, sugar and oil. Christine says the flavours are absorbed into tender prawn meat. The oil is not identified by species or brand, and the wine’s supplier formulation is not supplied.

Her method deveins, rinses and dries the prawns, with head and leg trimming optional. The washed, dried goji berries soak in the wine before all the ingredients are mixed and wrapped in foil. The parcel is baked in a preheated oven and served immediately; her timing depends on prawn size. This recipe account does not establish a validated safety process or how much alcohol remains.

The name also appears on a different Wikibooks recipe using peeled, deveined jumbo shrimp, beer, butter, salt and black pepper, finished by simmering and served warm. That beer-and-butter preparation is a separate version; its ingredients and method are not combined with Christine’s wine-and-goji recipe.

Before you order, ask which drunken-shrimp version is made and whether it is steamed, baked or prepared another way. Confirm the prawn material, wine or other drink, oil and added seasonings, and ask about the serving presentation and sides. Ask the kitchen about preparation and alcohol content rather than assuming the dish name or alcohol establishes either.