This is a very simple dish that is what I term as assemble ingredients and let it bowl. Its easy and an impressive dish that makes your guest think highly of your culinary skills. Or that's what our friends thought.
Feel free to use any type of prawns that you can get your hands on. Fresh or frozen is fine. I've used tiger prawns as well as grey prawns for this dish before and either are equally great options.
Ingredients:
- 500grams of medium size prawns
- 4 pieces of tanghoon (feel free to change the amount)
- 1 tablespoon of minced garlic
- 1 tablespoon of fish sauce
- 2 tablespoon of oyster sauce
- 1 tablespoon of dark soy sauce
- 2 tablespoon of Shaoxing wine
- 2 teaspoon sesame oil
- half cube of chicken stock
- 500ml of water
- Coriander for garnishing
Procedure:
- in a bowl, mix the sauces, wine, sesame oil and chicken stock into the water
- soak the tanghoon in hot water for until it's soft and set aside
- in a hot pan/pot/claypot, heat oil and add in garlic to fry. (You can add the coriander root for extra flavour too) Reduce flame to a small fire
- add tanghoon into the pan/pot/claypot
- add the mixture of liquid in the bowl from above into pan
- increase the heat to a medium
- Lay the prawns on top of the tanghoon, cover the pan/pot/claypot and let cook for about 10 minutes or until the prawns are cooked. ( It is important that the prawn is on top of the tanghoon and not below so that the tanghoon will soak all of the prawn essence while cooking)
- Turn off the heat, throw in the garnish and after 2 minutes, remove the cover. The fragrance of the coriander will permeat the dish
Difficulty: Easy
Alternatives:
- liquid chicken stock
- Hua tiao wine
- Large prawns
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