Black Prawns

Name: Black Prawns
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g River prawns; 15g Tempeh; Some oil; 0.5 teaspoon salt; 0.5 teaspoon Sugar; 1 teaspoon Very delicious; 1 tbsp Chili oil; 20g green pepper; 15g shallot; 5g ginger; 10g garlic

by Jackey cat

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

When the small river prawns were bought, they were all lively and cute, thinking about eating alone tonight anyway, and on the way home, I didn’t rush or hurry, and thought about how to get this little Dongdong as I walked. Finally I decided to use tempeh and chili for stir-fry. It was mainly eaten at my mother’s last time. It tasted good and it was very convenient to make it at home. It didn’t take long. The rice was cooked and the small river prawns were served. Half a catty of small river prawns, sautéed with tempeh and chili, it is fragrant and appetizing, all let the cat eat it cleanly, and now it is still aftertaste of the delicious fragrance

Black Prawns

1. Wash the tempeh, cut the green pepper into small pieces, chopped green onions, and prepare some minced ginger and garlic. The small river prawns are fresh, just rinse with water directly.

2. Heat the pot, add oil, saute ginger garlic and tempeh

3. Add green pepper and stir fry

4. The small river prawns are also put into the pot and stir fry

5. When the color changes a little, you can add an appropriate amount of salt and a little less sugar to make it fresh

6. Put in the right amount of flavour and chili oil

7. Add chopped green onion

8. Stir-fry evenly over high heat, ready to be out of the pot

Tips:
Don’t buy small river prawns that are too large. They are usually smaller. The shells are not so hard and the prawn guns will not be so piercing. Of course, if you are not afraid of these, the larger ones have the flavor of the larger ones.