Oil-Braised Prawns, or “You Men Da Xia (油焖大虾),” is one of the signature dishes of Shandong cuisine, boasting a rich and storied history. This dish features the large, wild prawns caught in the Bohai Bay, known for their plump texture and rich nutritional value. References to Bohai prawns can be found in the Qing Dynasty scholar Hao Yixing’s work, Ji Hai Cuo, indicating that this delectable seafood has been enjoyed for centuries.
Ingredient Selection
The primary ingredient for Shandong Oil-Braised Prawns is the large prawns harvested from Bohai Bay before the Qingming Festival. These prawns typically measure between 15 to 20 centimeters, featuring a translucent and full body, along with a robust head. The unique environmental conditions of Bohai Bay, including its water temperature, salinity, and abundant plankton, provide an ideal growth habitat for these prawns, ensuring their exceptional quality. As a result, they are considered the perfect choice for making Oil-Braised Prawns.
Cooking Technique
The “oil-braising” technique is a distinctive method in Shandong cuisine. It begins with stir-frying or deep-frying the main ingredient to achieve initial cooking before braising it with flavorful oils and sauces. To prepare Oil-Braised Prawns, the prawns are first cleaned, with their antennae, claws, and mouths trimmed away. They are then split open from the back to remove the dark vein and thoroughly rinsed.
Next, an adequate amount of oil—traditionally lard—is heated in a pan until it reaches around 70% heat. The prawns are quickly tossed in and fried until they turn bright red and crispy. After removing the prawns from the oil, a little oil is left in the pan to sauté ginger and garlic until fragrant. Optionally, tomatoes or tomato paste can be added based on personal preference.
Once the prawns are added back to the pan, their heads are gently pressed to release the rich juices, which are then stir-fried together. Following this, cooking wine, light soy sauce, and a sprinkle of sugar are poured around the edge of the pan, followed by a splash of water. The dish is brought to a boil before being simmered on low heat for a few minutes until the sauce thickens and coats the prawns beautifully.
Taste and Flavor
Once plated, Shandong Oil-Braised Prawns present an alluring, bright red color. The prawn meat is tender, white, and pleasantly oily, creating a mouthwatering experience. This unique cooking technique harmonizes four essential flavors: freshness, aroma, sweetness, and saltiness, preserving the inherent seafood flavor while enhancing the dish’s nutritional value. Additionally, prawn meat is rich in protein and various trace elements such as zinc, iodine, and selenium, all of which contribute significantly to human health.
