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
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Soak glass noodles in warm water, drained, and set aside.
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Dry the prawns with kitchen paper. Season with salt and pepper. Apply corn flour on both sides.
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On a clean pan, heat the dried shrimp for 1 minute until fragrant.
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Heat a wok, fry the prawns until golden. Set aside.
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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.
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Tips: Thai glass noodles is good for this dish as it does not get mushy easily.
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