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Ingredients
- fresh shrimps - 225g, medium
size
- spring onion - 2 stalks
- seasonal vegetables - 75g
- cellophane noodle - 57g
- stock - 2 cups
- shallots - 2
- ginger - few slices
- water - ¼ cup
- light soy sauce - 1 tsp
- salt and pepper
Method
- Soak the cellophane noodle
until tender, trim the vegetable, clean and cut the spring
onion.
- Boil the stock in an
earthenware (claypot), add in the cellophane noodle and cook
until it soft and transparent.
- Wash the shrimps, remove the
intestine and pat dry. Blanch the vegetable.
- Heat 2 tbsp oil and stir fry
the ginger and shallots. Add in the shrimps and fry until
slightly brown.
- Add the salt, light soy sauce,
pepper and water into the pot
- Place the shrimps on top of
the cellophane noodle, then the add spring onion and vegetable.
- Cover the pot and cook until
it boil again. Serve.
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