Red-Braised Prawns
红烧大虾 · hóng shāo dà xiā
My grandmother in Guangzhou made red-braised prawns for every Cantonese New Year Eve dinner.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- large prawns大虾🛒 local500 g
- light soy sauce生抽🏮 asian1.5 tbsp
- dark soy sauce老抽🏮 asian1 tsp
- shaoxing wine绍兴酒🏮 asian1 tbsp
- rock sugar冰糖🏮 asian15 g
- ginger姜🛒 local3 slices
- spring onion葱🛒 local2 stalks
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Instructions
1Make a shallow cut along the back of each prawn to remove the vein.
🔍 Look forVisual: 虾线去除Vein removed
You know it's right when: Clean flesh
2Heat oil in wok over high heat. Fry ginger until fragrant.
🔍 Look for High heatVisual: 姜片飘香Ginger aromatic
You know it's right when: Fragrant
3Add prawns, stir-fry 1 minute per side until orange.
🔍 Look for High heat 2 minutesVisual: 虾身橙红Prawns orange
You know it's right when: Color change
4Add soy sauces, wine, sugar and water. Bring to boil.
🔍 Look forVisual: 酱汁沸腾Sauce bubbling
You know it's right when: Boiling
5Simmer 5 minutes, then reduce sauce until glossy.
🔍 Look for Medium-high 5 minutesVisual: 酱汁浓稠发亮Sauce glossy
You know it's right when: Glazed
Tips
- · Do not overcook.
- · Rock sugar gives better gloss.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
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