Stir-fried Prawns and Glass Noodles in Sauce for Spicy Garlic Eggplant
What You Will Need
Ingredients
- Prawns 8 pcs, wash and remove intestines
- Japanese dried Sakura shrimp 10g
- Glass noodles 1.5 bunch
- Lee Kum Kee Freshly Minced Garlic 1 tsp
- Shallot 2 pcs, sliced
- Green onion 2 pcs, cut into sections
- Ginger 3 slices
Marinade
- Lee Kum Kee White Peppercorn Powder 1/2 tsp
- Salt 1/2 tsp
- Corn flour 1 tsp
Seasoning
- Lee Kum Kee Sauce for Spicy Garlic Eggplant 1 Pack
- Water 3 tbsp
Made with
Lee Kum Kee products
How to make it
-
Soak glass noodles in warm water, drained, and set aside.
-
Dry the prawns with kitchen paper. Season with salt and pepper. Apply corn flour on both sides.
-
On a clean pan, heat the dried shrimp for 1 minute until fragrant.
-
Heat a wok, fry the prawns until golden. Set aside.
-
Heat the pan, add a little oil, sauté the garlic, shallots, ginger. Add seasonings. Boil and add glass noodles. Place the prawns on the noodles, cover the lid and cook for 2 minutes. Sprinkle with green onion and garnish with Sakura dried shrimp.
-
Tips: Thai glass noodles is good for this dish as it does not get mushy easily.
You May Also Like
Air Fryer XO Fish Balls in Honey
- Difficulty
25 mins
12
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50
Wagyu Beef Fried Rice
- Difficulty
35 mins
1