🍽️ How to Make Chenpi Xia (Prawns with Dried Tangerine Peel)

🧆 Ingredients

• 300g prawns (peeled and deveined)
• 5g dried tangerine peel (soaked and shredded)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 1 green onion (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 tablespoon cornstarch (mixed with water)
• 1 tablespoon oil
• Salt to taste

🍳 Steps

1. Prepare Ingredients:

   • Soak the dried tangerine peel in warm water for at least 20 minutes until soft, then shred finely.
   • Rinse the prawns under cold running water. Remove the shells, devein by making a shallow cut along the back, and rinse again to remove any grit. Pat dry with paper towels.
   • Mince the garlic and ginger finely for even flavor distribution.
   • Chop the green onion and set aside for garnish.

2. Marinate Prawns:

   • Lightly toss the cleaned prawns with a pinch of salt and a few drops of cornstarch. Let them rest for 5 minutes. This helps the prawns retain moisture and improves their texture.

3. Stir-Fry Aromatics:

   • Heat the oil in a wok or large skillet over medium-high heat until shimmering.
   • Add the minced garlic, ginger, and shredded tangerine peel. Stir-fry quickly for about 30 seconds, or until fragrant but not browned. This step releases the essential oils and aroma.

4. Cook Prawns:

   • Add the marinated prawns to the wok. Stir-fry, tossing constantly, until the prawns turn pink and curl into a “C” shape, about 2–3 minutes.
   • Do not overcook; prawns are done when they are opaque and slightly firm to the touch.

5. Add Sauce:

   • Lower the heat to medium. Add soy sauce, sugar, and a pinch of salt. Stir well to coat the prawns evenly.
   • Mix the cornstarch with a little water to make a slurry, then pour it into the wok. Stir gently until the sauce thickens and clings to the prawns, about 1 minute.

6. Finish and Serve:

   • Taste and adjust seasoning if needed.
   • Sprinkle chopped green onion over the top.
   • Serve immediately while hot for the best flavor and texture.

Key Points:

• Always use fresh prawns for the best taste and texture.
• Properly soaking and shredding the tangerine peel ensures it blends well and releases its citrus aroma.
• Watch the prawns closely—overcooking will make them tough.
• Serve the dish as soon as it’s cooked to enjoy the full fragrance and flavor.

💡 Tips

• Use fresh prawns for best taste.
• Soak tangerine peel to soften and release aroma.
• Adjust sugar for preferred sweetness.
• Serve immediately for optimal flavor.