Chinese braised prawns or shrimp, also known as Shao Tui Hsia in Chinese.
This easy Chinese prawns recipe is from The Art of Chinese Cooking by the Benedictine Sisters of Peking.
The servings in the original recipes in The Art of Chinese Cooking were small, on the assumption that several dishes are to be served, as is usual at a Chinese dinner. I have stated serving sizes here as if the dish is to be the only main course – if several dishes are to be prepared, the serving figure could be doubled.
Serve with rice, boiled noodles, or fried noodles.
A little Chinese proverb after the recipe reads:
An eating-house keeper doesn’t care how big your appetite is.