Prep 15 mins / Cook 6 mins (plus overnight marinating) / Serves 6 -8
![The Singapore Women's Weekly](https://myreadingroom.s3.ap-southeast-1.amazonaws.com/img/magazine/eayDfq3I9pnQcLyqHT1lxRDVJ0F4vmgaoX0QbJBs.png)
![Portrait of Tammy Strobel](https://myreadingroom.s3.ap-southeast-1.amazonaws.com/img/media/3970/c/landscape.jpg)
Prep 15 mins / Cook 6 mins (plus overnight marinating) / Serves 6 -8
•20 medium-sized prawns •2 tbsps wolfberries
WINE MARINADE (prepare a day ahead) • 5 cups shao hsing wine (or any good, fragant white or yellow wine) •2 tbsps Chee Seng 100% Pure White Sesame Oil • 5 slices pineapple, cut into bite-sized cubes • Salt and sugar, and Chee Seng 100% Pure White Sesame Oil, to taste
1 Pour wine and Chee Seng 100% Pure White Sesame Oil into a deep bowl. Add pineapple. Adjust to taste with salt and sugar, if you like. Cover bowl and keep chilled in the fridge overnight.
2 Wash the prawns. Trim away the feelers. Blanch prawns with wolfberries, in a pan of boiling water for 6 to 8 mins, or till prawns are just cooked.
3 Remove prawns and wolfberries from pan. Plunge them into the chilled wine marinade.
4 Add more wine, or light stock to cover the prawns. Adjust to taste with more salt, if you like. Keep in fridge to chill overnight, covered.
5 Serve prawns cold, with an extra drizzle of Chee Seng 100% Pure White Sesame Oil.
![My Reading Room](https://myreadingroom.s3.ap-southeast-1.amazonaws.com/img/article/media/media-6GcJyNvNip7XKBYQ.png)
![My Reading Room](https://myreadingroom.s3.ap-southeast-1.amazonaws.com/img/article/media/media-GR41F4qJG6TC6ySS.png)
![My Reading Room](https://myreadingroom.s3.ap-southeast-1.amazonaws.com/img/article/media/media-k33RJYdnKI14l6KA.png)
![My Reading Room](https://myreadingroom.s3.ap-southeast-1.amazonaws.com/img/article/media/media-6jiC72XL4ds15MPQ.png)