Rinse langoustine prawns under cold water and pat dry. Trim antennae and legs if desired.
Slice ginger into thin pieces. Cut scallions into 3cm sections, separating white and green parts.
In a large pot, bring chicken stock to a boil over medium-high heat.
Add ginger slices, scallion whites, star anise, and dried chilies to the boiling stock. Simmer for 2 minutes.
Pour in Shaoxing wine slowly while stirring. Add rock sugar and sea salt. Stir until dissolved.
Gently lower langoustine prawns into the aromatic broth. Ensure liquid covers the prawns.
Bring back to a gentle simmer. Cook for 4-5 minutes until prawns turn opaque and curl slightly. Do not overcook.
Remove from heat. Drizzle with sesame oil and garnish with scallion greens and fresh cilantro.
Serve immediately in a deep bowl with the aromatic broth. Allow diners to peel and enjoy the tender prawns.
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