Ingredient and Portion
Shrimp pasta with assorted shreds 五色蝦條
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240g prawns
a piece spicy pressed beancurd
2 stalks Chinese celery
2 black mushrooms
a piece bamboo shoot
2 tbsp shredded carrot
1/4 tsp chopped garlic
1/4 tsp grated ginger
Seasoning
Marinade:
1/3 tsp salt
2 tsp cornflour
home sesame oil and pepper
Seasoning:
1 tbsp water
1/2 tbsp light soya sauce
1 tsp sugar
1/8 tsp salt
1/4 tsp cornflour
some sesame oil and pepper
1/3 tsp salt
2 tsp cornflour
home sesame oil and pepper
Seasoning:
1 tbsp water
1/2 tbsp light soya sauce
1 tsp sugar
1/8 tsp salt
1/4 tsp cornflour
some sesame oil and pepper
Method
Remove intestines from prawns, stir in marinade. Blend till Sticky.
Steam black muchrooms. Shred black muchrooms and bammboo shoot. Remove leaves from Chinese celery, cut into lengths. Shred pressed beancurd.
Fry assorted shreds.
Scoop shrimp paste into a thick plastic bag. Cut a small hole. Press plastic bag to allow shrimp paste fall into boiling water
Saute garlic and ginger, put in shrimp pasta. Splash wine and seasonings, blend in other ingredients. Stir well.
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