Clay Pot Prawns with Osmanthus Flower and Huadiao Wine 桂花花雕蝦 - 砂鍋

This elegant Cantonese clay pot dish celebrates the delicate floral notes of osmanthus flowers combined with the rich, complex flavors of aged Huadiao wine. Tender prawns are braised in a luxurious sauce that harmonizes sweet osmanthus, warming ginger, and the mellow depth of Shaoxing wine. The clay pot cooking method infuses each prawn with deep, concentrated flavors while maintaining their tender texture. A sophisticated dish perfect for special occasions.

Nutrition (per serving)

Ingredients

• 800g large prawns, cleaned and deveined
• 150ml Huadiao wine
• 30g dried osmanthus flowers
• 40g ginger, sliced
• 8 whole dried scallops (conpoy)
• 6 whole dried shiitake mushrooms
• 15g goji berries
• 30ml chicken stock
• 20ml light soy sauce
• 10g rock sugar
• 3tbsp peanut oil
• 6 whole scallions, cut into 5cm pieces
• 3 whole dried red chilies
• 5 slices aged ginger for marinating

Steps

1. Soak the dried scallops in warm water for 30 minutes until softened, then reserve the soaking liquid.
2. Soak the dried shiitake mushrooms in warm water for 20 minutes until rehydrated, then slice them in half.
3. Pat the prawns dry with paper towels and season lightly with salt and white pepper.
4. Heat peanut oil in the clay pot over medium-high heat until shimmering.
5. Add the sliced ginger and dried red chilies to the hot oil and fry for 1 minute until fragrant.
6. Add the seasoned prawns and stir-fry for 2 minutes until they start to turn pink.
7. Pour the Huadiao wine around the prawns and let it sizzle for 30 seconds to reduce slightly.
8. Add the reserved scallop soaking liquid, chicken stock, and light soy sauce to the clay pot.
9. Add the softened scallops, shiitake mushrooms, rock sugar, and osmanthus flowers to the pot.
10. Bring the mixture to a boil, then reduce heat to low, cover the clay pot, and simmer for 20 minutes.
11. Add the goji berries and scallion pieces, stir gently, and simmer for another 5 minutes.
12. Taste and adjust seasoning with salt and white pepper if needed. The dish is ready to serve directly in the hot clay pot.

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