Friday, June 21, 2013


½ kilo prawns or large shrimp, shelled
1 tsp. rice wine
1 tsp. sesame oil
1 tsp. Salt
½ tsp. pepper
2 slices ginger
3 cloves garlic, minced
1 medium onion, quartered
1 piece red bell pepper, chunks
1 piece green pepper, chunks
1 piece carrot, thinly sliced
½ cup water
1 tsp. cornstarch, dissolved in water
1 cup mango ball
Oil for sautéing

1. Make salt at the back of the prawns and remove the veins.
2. Marinate salt, pepper, sesame oil Chinese rice wine.
3. Heat oil in a wok or carajay. Sauté garlic, onions, carrots and pepper. Transfer in a platter.
4. Add more oil. Sauté the prawns.
5. Add the mango balls, water, and the pre- sautéed vegetables.
6. Cook for a few minutes.
7. Thicken the sauce with cornstarch.
8. Adjust the seasonings.
9. Transfer in a platter.

No comments :

Post a Comment