Pan-Fried Shrimps with Thyme
Tiger Prawn 6 pcs.
Garlic 40 g
Corn Starch adequate
Mixed Pepper adequate
ShaoXing HuaDiao 1/2 spoon
Viet Huong "Flying Lion" Fish Sauce 2 tsp.
Brown Sugar 1/2 tsp.
Water 1 spoon
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.
Wrap the prawn with corn starch evenly.
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.
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.