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Recipes, Spring

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

coriander 5g

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

Method:

  1. Heat up the wok and wok seared the prawns
  2. Stir-fried shallot, ginger, garlic with sesame oil then put fried prawns add in the rest of the ingredients.
  3. 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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