Dang gui prawn salad with rice wine dressing

Serves 4 Prep time 10 minutes
Cook time 40 minutes

herb based braising sauce
25g dried dang gui, sliced
55g candied lotus root
100g carrots, peeled and cut to 1cm thickness
100g dried sugarcane
100g fresh lotus root, peeled and cut to 1 cm thickness
1 yellow onion, cut into wedges
20g toasted walnuts
pinch rock salt
60g rock sugar
5g ginger
2 tbsp fox berries, presoaked for 1 hour
1cup rice wine
1cup Moscato
1cup seafood stock
350g seawater prawns, with heads and shells intact
60g mixed greens such as arugula, spinach and lettuce
100g cooked fungi, blanched and cut to bite size

dressing
3 tbsp herb based braising sauce
1 tbsp olive oil
2 tsp soya sauce
2 tsp rice wine

garnish
5g coriander leaves

• Place the dang gui, candied lotus root, carrots, sugarcane, fresh lotus root, onions, walnuts , rock salt, rock sugar, ginger, fox berries into a clay pot .
• Pour in the rice wine and Moscato and bring the mixture to a boil. Allow the alcohol to burn until a little liquid is left.
• Add in the seafood stock. Simmer to boil and season to taste.
• Add in the prawns and let it cook for 2 min.
• Let it cool down totally and spoon out 3 tbsp of the sauce to be used for the dressing. And chill it in the fridge.
• Arrange the prawns on top of mixed greens and cooked fungi.
• Combine all the ingredients for the dressing.
• To serve, garnish the salad with coriander leaves and drizzle the dressing over.

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