Kitchenventures: Soy-Sauce Shrimp

I like to eat.

Looking through my blog entries, that’s pretty obvious.

But a love for food doesn’t always mean I know how to make it. Never having ventured into the kitchen much, I survived on mostly pasta/sauces and ham sandwiches the entire time I was studying overseas.

If this was 60 years ago, in Chinese culture, I’d have been a spinster fo’ life.

Lately Moo has been ‘transferring’ some of her cooking skills on to me (or at least attempting to!). Today, I tried making soy-sauce shrimp. Although it was a tad too salty, it didn’t turn out too bad.

*Pats self on back*

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Soy-Sauce Shrimp 

  • 16 large-sized prawns
  • two cloves garlic, diced
  • ginger, diced
  • one cup Shaoxing wine
  • 6 tbsp soy sauce
  • cooking oil
  • 2 stalks of spring onion, cut
  1. Cut off prawn legs and moustache (?feelers?). Deep-fry until golden brown. **I made the mistake of salting the prawns a little because I was worried it would be tasteless. When soy sauce was added, it turned out to be quite salty. 😡
  2. Set aside and pat dry.
  3. Fry garlic and ginger til brown, then add prawns, soy sauce, Shaoxing wine and spring onion. Stir-fry and toss well.
  4. Once sauce reduces, turn off fire. Garnish and serve! 🙂
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Author: Luna

Bibliophile/foodie. Drop me a line at erisgoesto@gmail.com

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