King Prawn on the Hot Plate
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Notes
Rectangle Chinaware Diameter: 36cm |
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Ingredients
| 4 | Pcs. | King prawn (8-"10/kg) |
| 12 | nos. | Shallots |
| 10 | g. | Ginger |
| 10 | g. | Garlic |
| 10 | g. | Spring onion |
| 1 | Dash | White sesame seeds |
| SEASONING | ||
| 6 | tbsp | Chicken stock |
| 1 | tbsp | Oyster sauce |
| 1/8 | tsp | Salt |
| 1 | tsp | Soya sauce |
| 1 | tsp | Dark soya sauce |
| 1/2 | tsp | Sugar |
| 1 | Dash | Pepper powder |
| 2 | tsp | Potato starch |
Preparation
- Clean and de-vein king prawns. Sprinkle a little salt and potato starch over evenly. Heat wok with some oil and deep-fry shallots until golden brown. Steam shallots till tender, set aside.
- Heat a wok with oil, deep-fried king prawn until crispy under high heat.
- In a clean wok, heat a little shallot oil, bring seasoning to boil and saute tiger prawn with cooked shallots.
- Heat up hot plate and serve. Garnish with spring onions and sesame seeds.
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