• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
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Recipe Ingredient

  • 600g big prawns, neatly trimmed
  • 1 tsp chopped young ginger
  • 1 tsp chopped garlic
  • 2 big onions, cut into rings
  • 2 stalks spring onion, cut into 2cm lengths
  • 1 stalk coriander, cut into 2cm lengths
  • For sauce:
  • 3 tbsp Shao Hsing Hua Tiao wine
  • 1 1/2 tbsp soya sauce
  • 2 tbsp oyster sauce
  • 1 1/2 tbsp sugar
  • 1 tsp sesame oil
  • 1/2 tbsp thick black soya sauce
  • Salt and pepper to taste
  • Thickening (combine):
  • 1 tsp cornflour
  • 2 tbsp water

Instructions

  1. Sprinkle some tapioca flour over the prawns. Deep-fry the prawns in hot oil till they are semi-cooked. Dish out and put aside.
  2. Heat 2 to 3 tbsp oil in wok. Saute ginger and garlic. Add wine. When it is fragrant put in sauce ingredients. Mix in prawns and the rest of the ingredients. Stir-fry well. Add thickening and stir well. Add a dash of sesame oil to glaze the prawns. Dish out and serve.
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