Summer cravings awakened? Then this plate of chilled freshwater prawns in a special sauce is a must! The specially made sauce is a perfect blend of savory, sweet, and sour flavors, every drop bursting with unique taste. Take a bite, and you'll first experience the refreshing coolness, followed by the tender, bouncy prawn meat that melts in your mouth. The flavors of the sauce permeate your senses layer by layer, leaving you with no greasy feeling, only pure refreshment and satisfaction.
Materials
Steps for making chilled freshwater prawns (giant freshwater prawns) with a dipping sauce
I bought the giant freshwater prawns from Dingdong. The quality was decent. Medium to large size is fine; larger ones don't absorb flavor well.
Prepare the above ingredients (use a little more garlic, and adjust the amount of bird's eye chili according to personal taste; I only added 3 because that's all I had at home).
Rub the lemon with salt and wash it clean.
Without adding water, pour the drained prawns directly into the pot and turn on medium heat.
Pour cooking wine into the pot, cover and simmer over medium heat for about 5 minutes.
While we're at it, let's make a dipping sauce. The ingredients are chopped as shown in the picture above.
Add light soy sauce
Add vinegar; add more if you like it sour, less if you don't.
Add an appropriate amount of sesame oil
Add wasabi (I highly recommend adding a little wasabi, it makes the flavor much better).
Pour in mineral water, preferably water that has been chilled beforehand.
And there you have it, a delicious dipping sauce! Then adjust the seasoning; if it's too bland, add some salt. The sauce should completely cover the prawns.
By this time, the giant freshwater prawns were cooked. I took some scissors, trimmed off the prawn whiskers, and put them into the dipping sauce.
Cover with plastic wrap and put in the refrigerator. Chill for at least two hours before enjoying this delicious treat!
Tips for chilled freshwater prawns (giant freshwater prawns) in a dipping sauce
Prepare the dipping sauce by tasting it; it should be on the saltier side, otherwise it won't be flavorful. The amount of sauce should just cover the food; don't use too much. Chill it for at least two hours.
