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Stir-fried Prawns and Glass Noodles in Sauce for Spicy Garlic Eggplant

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    30mins

  • Cooking

    30mins

Meat Lunch Dinner Chinese Food Less Than 60 mins Seafood

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

Sauce for Spicy Garlic Eggplant

Menu-oriented Sauce

Sauce for Spicy Garlic Eggplant

Minced Garlic 213g

Basic Cooking Sauce

Minced Garlic
White Peppercorn Powder

Spice

White Peppercorn Powder

How to make it

  1. Soak glass noodles in warm water, drained, and set aside.



  2. Dry the prawns with kitchen paper. Season with salt and pepper. Apply corn flour on both sides. 

  3. On a clean pan, heat the dried shrimp for 1 minute until fragrant.

  4. Heat a wok, fry the prawns until golden. Set aside. 

  5. 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. 

  6. Tips: Thai glass noodles is good for this dish as it does not get mushy easily. 

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