Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, soy sauce prawn 晒油王. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Har lok prawn is one of our favourite dishes and also one of the most requested dishes by our loved ones. Once you've tried this, you'd never want your. Soy sauce or simply "Soy" (American English), also called soya sauce (Canadian English and British English), is an East Asian liquid condiment of Chinese origin.
Soy Sauce Prawn 晒油王 is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Soy Sauce Prawn 晒油王 is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have soy sauce prawn 晒油王 using 3 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Soy Sauce Prawn 晒油王:
- Take 6 pcs Prawn
- Prepare 6 tsp Sugar
- Take 2 tsp Soy Sauce
Today I swapped my usual Elephant brand Cooking Caramel for the more premium Feng Taste the dark soy sauce first before adding it to the water. Some brands can be quite salty, so you will need to adjust. Prawns are cooked in a gingery soy sauce. Add in the sauce and continue to stir fried till the sauce is well combined with the noodles and noodles become evenly browned.
Steps to make Soy Sauce Prawn 晒油王:
- Deep fried the Prawn into the hot oil, drain and keep a side for next step..
- Wok with low heat, add in sugar and soy sauce (without water). Melting the sugar until feeling sticky then add in the prawn and Stir-fried quickly… and ready to be serve.
Chinese Soy Sauce Chicken - Typical Cantonese recipe commonly found at Chinese BBQ restaurants at Chinatown. Soy sauce chicken is utterly delicious, especially when you dip it with the ginger and scallion condiment. The thought of it just sets my mouth watering. Soy sauce is widely used throughout East and Southeast Asia, from Japanese shoyu to Indonesian kecap manis. The Chinese invented this liquid sauce that is made from fermented soybeans Popular in Eastern China, this style of soy sauce is infused with the brine from dried shrimp (dried prawns).
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