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Chili Garlic Prawns by Chef Bruce Lim

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Published on Aug 7, 2011

Shrimp in chili garlic sauce and butter is a gourmet dish that you can pull together in a half hour or less. Make this dish on those nights when you're tempted to head out for fast food after a long day, or when you just don't feel like cooking.

We are honour to have Chef Bruce Lim, the TV host of Asian Food Channel to demonstrate this tasty dish.

Preparation time: 10 mins
Cooking time: 10mins
Serves: 4

Ingredients:
Prawn meat 250g,
Garlic 10g (sliced),
Ginger 25g (sliced),
Onion 50g (cut into small pieces),
Butter 50g

Sauce Mix
Lee Kum Kee Chili Garlic Sauce 30g,
Lee Kum Kee Premium Oyster Sauce 15g,
Water 50ml,
Sugar 10g,
Cornstarch ½ tsp


Procedure:
1. Sauté garlic, ginger and onion in 2 tbsp oil. Stir in prawn meat. Toss well.
2. Add sauce mix and cook until prawn is done.
3. Remove from heat and stir in butter to melt and thicken the sauce.


蒜辣蝦球

準備時間: 10 分鐘
烹調時間: 10分鐘
份量: 4

材料:
去殼中蝦肉250克
蒜片10克
薑片25克
洋蔥50克(切小塊)
牛油50克

芡汁:
李錦記蒜蓉辣椒醬30克
李錦記舊庄特級蠔油 15 克
水 50毫升
糖10克
粟粉1/2茶匙

程序:
1. 用油爆香蒜片、薑片及洋蔥。 加入蝦肉炒勻。
2. 加入芡汁,拌勻煮至蝦熟。
3. 離火後加入牛油拌至溶入成濃汁。

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