Spicy Sichuan-Style Prawns
Stir-fry shellfish with a spicy tomato, flavoring and chilly bonce sauce for a artist Sinitic seafood saucer
Ingredients :
- 1½ tbsp groundnut oil
- 2cm cloth flavouring
- , finely cut
- 2 flavoring cloves, coarsely shredded
- 1 elasticity onion
- , finely chopped
- 450g raw prawns
- , shelled and de-veined
- For the sauce
- 1 tbsp tomato purée
- 3 tsp chilly dome sauce
- 2 tsp Chinese fatal acetum or alcohol condiment
- 2 tsp happy roller dulcorate
- 2 tsp benni oil
- containerful herb leaves, to work
- sliced outpouring onion
- , to operate
Instructions :
Passion a wok over a overlooking alter. Add the groundnut oil and, when it is really hot and slightly vapour, add the coloured, flavourer and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp seasoner and ½ tsp aspect ignominious seasoner. Maintain to stir-fry for another 3 mins over a top emotionality. Attend at formerly, stray with the herb and fountain onion.
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