Pan-Fried Drunkard Prawns Recipe(Malaysian Recipe) |
Ingredients: Serves 4 |
500g jumbo/tiger prawns (shrimps), trimmed and slit on the back, de-veined (leaving shells intact) 1 tablespoon sesame oil 2 tablespoons shredded ginger 1 sprig scallions, cut into 1-inch length Seasoning (mixed together): 4 tablespoons yellow wine 2 tablespoons Chinese Shaoxing wine ½ teaspoon salt ½ teaspoon sugar ½ tablespoon light soy sauce ½ teaspoon corn flour pinch of white pepper powder (optional) |
Method: Heat up a dry wok, pan-fry prawns until both sides are golden brown. Remove and set aside. Add in sesame oil and shredded ginger in the wok and stir-fry until aromatic. Add in prawns, seasoning and scallions. Stir-fry at high heat until well-mixed and dried. Dish up and serve. |
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