Ingredients
- 500gm prawns
- 1 tsp sesame oil
- 2 tsps corn flour
- pinch of salt
- pinch of white pepper powder
- pinch of sugar
- 1 tbsp oyster sauce
- 1/2 tsp Lee Kum Lee chicken bouillon powder
- 1/3 cup water
- 1 tsp corn flour
- white pepper powder
- cooking oil
- 2-1/2" knob of ginger
- 5-6 garlic cloves
- green parts of 1 green onion
- 4 tablespoons Chinese cooking wine
Method
- Marinate the prawns with sesame oil, corn flour, a pinch of salt, white pepper powder, Chinese cooking wine, and sugar. Set aside for 10 minutes to allow the flavours to infuse.
- To prepare the sauce, whisk together oyster sauce, Lee Kum Kee chicken bouillon powder, water, corn flour, white pepper powder, and salt in a bowl. Set aside.
- Heat 2-3 tablespoons of cooking oil in a wok or saucepan. Add the prawns and stir-fry for 2-3 minutes until they turn pink and are fully cooked. Remove the prawns and set them aside on a plate.
- In the same wok, add more cooking oil if needed. Fry the sliced ginger until it starts to brown and becomes aromatic.
- Add the sliced garlic and stir until both the ginger and garlic turn light brown.
- Add the green part of the green onions and stir until fragrant.
- Pour in the sauce mixture, stir well, and taste. Adjust the seasoning if necessary, and allow the sauce to come to a boil, then add the prawns back in.
- Give the prawns a quick stir to ensure they are fully coated with the sauce.
- Transfer to a serving plate and serve hot and put few sliced green onions on it.
Product used in recipe
- LEE KUM KEE - LKK CHICKEN BOUILLON POWDER 273G
