Order Ingredients
Portions
Serves 4 ppl
Ingredients
- Lee Kum Kee Light Soy Sauce 1 tbsp
- Yeo’s Hot Bean Sauce 1 tbsp
- Yeo’s Pure Sesame Oil ½ tsp
- Shao Xing Chinese Rice Wine 1 tbsp
- Tiger Prawns, peeled 450 g
- Egg White, beaten 1tbsp
- Knorr Corn Starch 1tbsp
- Water 1 tbsp
- Fresh Garlic, chopped 1 tsp
- Fresh Ginger, chopped ½ tsp
- KTC Groundnut Oil 3 tbsp
- Fresh Spring Onions, finely chopped 1 tbsp
Order Ingredients
Method
- Step 1: Mix the Corn Starch and Water. Coat the Prawns with Egg White and then dip into the Corn Starch Mixture.
- Step 2: Add 3 tbsp spoons of Oil into the pan on medium heat. Add Ginger, Garlic and fry until fragrant. Add in Prawns and stir-fry for about 1 minute.
- Step 3: Add the Light Soy Sauce, Hot Bean Sauce, Rice Wine and stir-fry for 2-3 minutes. If the sauce is too thick, add a few drops of water if necessary.
- Step 4: Lastly, add the Sesame Oil and mix well. Garnish with Spring Onions and it is ready to serve.
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