For ➋ (➍ as a starter)220 g shrimps, peeled & deveined
1 ts rice wine
pinch of white pepper
2 tbs oil
25 grams ginger root, peeled & julienned
2 cloves garlic, finely chopped
7 Brussels sprouts, trimmed & halved
1 ts (Thai) fish sauce
1 tbs oyster sauce
1 tbs sesame oil
3 spring onions, cut into 3 cm chunks
Add salt and pepper to the rice wine. Marinate the shrimps in it, for 5-10 m.
Heat the oil in a wok over high heat. Add the garlic and ginger and stir-fry until it begins to color.*
Add the prawns and stir-fry half cooked, add the sprouts and stir-fry until the sprouts are just tender.
Add the fish sauce, oyster sauce, sesame oil and onions to mix well.
Serve with rice.
Heat the oil in a wok over high heat. Add the garlic and ginger and stir-fry until it begins to color.*
Add the prawns and stir-fry half cooked, add the sprouts and stir-fry until the sprouts are just tender.
Add the fish sauce, oyster sauce, sesame oil and onions to mix well.
Serve with rice.
*Read tip on using ginger/ garlic in wok.
