Please note that generally, mothers are not advised to eat prawns during confinement due to the ‘toxic nature’ of seafood such as prawns and crabs. However, according to the author, the Cantonese believe that “a few days after delivery, the new mother should drink one serving of this soup to immunise her body system against toxic ingredients like prawns. If the mother’s body has inherent toxic rashes, these rashes will surface, but eating food with toxic element will expel the elements which cause skin rashes to be pushed out of her system.”
Whether this is true or not, I really don’t know. I know my mother will never allow me to take prawns during confinement. If you are adventurous and have no dietary restrictions like me, you can try this.
6 pcs medium size prawns
8 slices old ginger
2 tbs sesame oil
300ml Chinese Rice Wine
Clean and wash prawns. Trim tips of heads. Drain thoroughly. Do not shell.
Heat the sesame oil in a wok. When the oil is smoking, add ginger slices and fry until fragrant. Then include the prawns and fry well for 5 minutes until the prawns are cooked.
Pour in the Rice Wine, cover and simmer the content over low flame for 15 minutes. Season with salt.
Drink the wine and eat the prawns.
** This recipe is taken from Chinese Pregnancy & Confinement Cookbook by Ng Siong Mui. An excellent recipe book that I love and used for my own confinement. It has plenty of delicious recipes that are good even for a normal day’s meal. I haven’t been able to find it in bookshops these days but it is available in the National Library.