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Szechuan Prawns
Ingredients:
- 450g Tiger Prawns, peeled
- 1 tbsp Egg White, beaten
- 1 tbsp Corn Flour with water (paste)
- 3 tbsp Cooking Oil
- 1 tbsp Garlic, chopped
- ˝ tsp Ginger, chopped
- 1 tbsp Rice Wine or Dry Sherry
- 1 tbsp YEO’S LIGHT SOY SAUCE
- 1 tbsp YEO’S HOT BEAN SAUCE
- 1 tbsp Spring Onions, finely chopped
- ˝ tbsp YEO’S PURE SESAME OIL
Cooking Instructions:
- Coat prawns with egg white and corn flour paste.
- Heat oil and stir-fry prawns with garlic and ginger for about 1 minute.
- Add wine, YEO’S LIGHT SOY SAUCE, YEO’S HOT BEAN SAUCE and stir fry for 2-3 minutes. Add water if necessary.
- Add YEO’S PURE SESAME OIL and mix well. Garnish and serve.
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