My first experience eating drunken prawns as a kid was in Johor Bahru, Malaysia at New Hong Kong Restaurant. The prawns are given brandy while alive and shaken in a glass container, then they are steamed while drunk and alive to maintain their freshness.
Since it is cruel to cook the prawns alive and due to the lack of availability of live prawns. I cooked frozen prawns the drunken way instead.
1 pound of Prawns with head and shell
1/4 cup of Brandy or Cognac
1 teaspoon of Sesame Seed Oil
2 tablespoons of Chopped Garlic
Mediterranean Sea Salt
Method: Marinate the prawns in brandy for 2 hours. Grease a Pyrex dish with a teaspoon of sesame seed oil. Bring water in a steamer to a boil, put in Pyrex dish. Place prawns including the liquid from marination in Pyrex dish, add the chopped garlic over the prawns. Add some sea salt. Add about 1 cm of water. Cover steamer and steam for 5-7 minutes on high or until completely pink.
Copyright 2012 From the Kitchen of Eloise