Honey-Glazed King Prawn – Kent Jin Qiang
Prawn (7 pieces)
shallot 10 g
ginger 5 g
slice garlic 5 g
“er jin tiao” red chilli 3 pieces, cut
Salt to taste
chicken powder 3 g
sugar 4 g
vinegar 2 teaspoon
dry chili 2 nos
light soy sauce 1 teaspoon
sesame oil 1 teaspoon
- Heat up the wok and wok seared the prawns
- Stir-fried shallot, ginger, garlic with sesame oil then put fried prawns add in the rest of the ingredients.
- Stir-fried all ingredients and finish with vinegar.
The perfect wine:
Complex and attractive on the nose, with hints of citrus and apricot, Masi’s Masianco Pinot Grigio IGT is easy drinking, delightfully soft, and full-bodied. With flavours of ripe apples and a touch of honey, it pairs beautifully with the honey-glazed king prawn of Chef Kent Jin Qiang.
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