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Fish and Seafood
½ pound shrimp, shells and veins discarded, cut down the backs but not cut through, then flattened
1 Tablespoon Chinese rice wine
3 Tablespoons vegetable oil
1 small chili pepper, seeds discarded, then minced
3 small curry leaves, minced
1 teaspoon chicken bouillon powder
11/2 teaspoon granulated sugar
1 Tablespoon evaporated milk
1. Soak shrimp in rice wine for two minutes, then drain
and dry them with paper towels.
2. Heat a wok or fry pan, add the oil, and fry the shrimp
for two minutes, then drain and add the chili pepper
and curry leaf pieces and stir-fry for one minute, then
discard them, and add the mashed preserved egg
yolks until they bubble, then add the shrimp, bouillon
powder, sugar, and evaporated milk, and stir until the
shrimp are well-coated and pink, but no longer than
one or two minutes.
3. Remove to a pre-heated platter, and serve.