600 ml Water (or 600g ice cubes, to add after removing the brine from the heat; refer to note)
2 Tablespoon Wolfberries
10g Dang Gui (Angelica Root)
4 tablespoon Fish Sauce
12 small piece rock sugar (approx. 20g)
Boil the Prawns
1 litre water
500g Prawns
1 tablespoon salt
1 tablespoon lemon juice
Instructions
Prepare the Herbal Brine (2 days in advance - need to chill the brine)
In a saucepan, add all the ingredients for the herbal brine and bring to boil over medium heat
Once boil, transfer the brine to a container
Cover and chill overnight in the fridge or until cold
*refer to note to skip the chilling step for the brine.
Boil the Prawns
boil 1 litre of water in a saucepan over high
Add in prawns, salt and lemon juice and bring it to boil; about 3 minutes (do not overcook the prawns)
Drain off the water and transfer the prawns into the cold herbal brine
Cover and chill the prawns with herbal brine in the chiller
Marinate overnight or at least 6 hours for the prawns to fully absorb the brine.
Serve chill
Notes
Replace it with 600g of ice after removing the brine from the heat. This will instant chill the brine and you can cook the prawns and add in immediately without waiting for the brine to chill.
Recipe by eckitchensg at http://eckitchensg.com/2016/02/marinated-herbal-drunken-prawns/