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Pan-Fried Shrimps with Thyme


Tiger Prawn                               6 pcs.
Garlic                                         40 g
Corn Starch                              adequate
Mixed Pepper                           adequate
Salt                                             adequate
ShaoXing HuaDiao                  1/2  spoon


Viet Huong "Flying Lion" Fish Sauce         2 tsp.

Thyme                                                              adequate

Brown Sugar                                                   1/2 tsp.

Water                                                               1 spoon



  1. Remove only the shell of the body part of prawn, cut the back of it open about 3/4. Clean the body and drain it.

  2. Wrap the prawn with corn starch evenly.

  3. Pre-heat oil on the pen which could cover the prawn. Sauté  half of the garlic until fragrant, fry the prawn till it half done and pick it up.

  4. Drain the oil, sauté the remaining garlic until fragrant. Put back the prawn, change to medium heat and add mixed pepper, salt, thyme and Viet Huong "Flying Lion" Fish Sauce.Fry and mix well. Add the ShaoXing HuaDiao at the last.

  5. DONE!


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