Recipe Ingredient
- (A):
- 8 large prawns, trimmed
- 200g broccoli, cut into florets
- 10g onions
- 10g garlic
- 10g lemon grass
- 5g dried prawns
- 5g dried chillies
- 15g fresh red chillies
- 10g young ginger
- 2 kaffir lime leaves
- 1 stalk curry leaves
- 2 tbsp oil
- Seasoning:
- 1 tsp Lee Kum Kee Premium oyster sauce with dried scallops
- 1 tsp light soy sauce
- A few drops dark soy sauce
- 1/2 tsp chicken stock granules
- Salt to taste
- 1/2 tsp sugar
- B:
- 8 large prawns
- 100g carrots, cut into thin slices
- 1 large black mushroom, soaked and sliced thinly
- 1 stalk celery, cut into thin slices
- Young ginger, cut into thin slices
- 1 tbsp oil
- 1/2 tsp chopped garlic
- 1 tbsp Shao Hsing Hua Tiau wine (optional)
- Seasoning:
- Pinch of salt and sugar
- Dash of pepper
- 1 tsp cornflour
- Sauce:
- 1 tbsp light soy sauce
- 1 tsp chicken stock granules
- 1/4 tsp sugar
- 1/2 tsp cornflour
- 1 tsp sesame oil
- 1 to 2 tbsp water
Instructions
- Shell the prawns, discard the heads but leave the tails intact. Cut a slit on the back of each prawn. Marinate with the seasoning for 10 to 15 minutes.
- On each prawn, place a slice of carrot, mushroom, celery and ginger. Roll up. Secure with a toothpick. Steam for 5 to 6 minutes till cooked. Arrange prawns on a platter.
- Heat oil in wok, fry garlic till fragrant, add cooking wine then stir in ingredients for sauce. Stir-fry quickly, then pour sauce over arranged prawns.
- Arrange both types of prawns to create a harmonious effect on a plate before serving.
