Hunan Qingzheng Xian Xia

In Hunan's Dongting Lake region, fresh river prawns are treated with reverence — steamed in seconds and then dressed in a punchy sauce that balances garlic, chilli, and vinegar. This dish is a regular at celebratory dinner tables across Changsha.

Serves: 4

Ingredients

• 600g (1 lb 5 oz) large fresh prawns (shrimp), shell-on, deveined
• 4 garlic cloves, finely minced
• 3 red bird's-eye chillies, finely chopped
• 2 tbsp (30ml) light soy sauce
• 1 tbsp (15ml) black rice vinegar
• 1 tsp (5g) sugar
• 1 tsp (5ml) sesame oil
• 2 tbsp (30ml) neutral oil
• 2 spring onions (scallions), finely sliced
• 1 tbsp (15g) fresh ginger, grated

Instructions

1. Use kitchen scissors to cut down the back of each prawn shell and remove the vein. Rinse and pat dry. Arrange in a single layer on a heatproof plate.
2. Scatter half the ginger over the prawns.
3. Bring a large steamer to a vigorous boil. Steam the prawns for 4–5 minutes until shells turn bright orange and flesh is just opaque. Do not overcook.
4. Meanwhile, heat the neutral oil in a small pan over medium-high heat. Fry the minced garlic for 30 seconds until fragrant but not coloured. Add the chillies and ginger; stir for another 20 seconds.
5. Off the heat, stir in soy sauce, vinegar, sugar, and sesame oil.
6. Pour the hot sauce over the steamed prawns. Garnish with sliced spring onion.
7. Serve immediately; peel and dip at the table.

Cook's Notes: Hunan vinegar (or Zhenjiang black vinegar) is key to authenticity. The shorter the steam, the sweeter the prawn — check at 4 minutes. Whole shell-on prawns retain far more moisture than peeled ones.