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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https://youtu.be/esZrFTdaZy4?si=QsldBYX-gQXs9Nm5
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Soak the glass noodles in warm water until softened, then drain. Pat the shrimp dry, season with a little salt and pepper, and coat lightly with cornstarch. Dry-toast the sakura shrimp until fragrant and set aside.
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Heat oil in a wok and pan-fry the shrimp until golden. Remove and set aside.
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Sauté the minced garlic, shallots, and ginger slices until fragrant. Add Lee Kum Kee Sauce for Spicy Garlic Eggplant and bring to a boil. Add the glass noodles and stir well. Return the shrimp to the wok, cover, and cook for about 2 minutes. Garnish with spring onion segments and toasted sakura shrimp before serving.
(Tip: Thai glass noodles is good for this dish as it does not get mushy easily.)
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