For ➍450 g fresh prawns
150 g eryngii mushrooms*
75 g scallions, cut in 5 cm pieces
2 tbs vegetable oil
3 cloves of garlic, minced
1 tbs light soy sauce
1 tbs oyster sauce
pitch of pepper
Clean eryngii mushroom or wipe the mushrooms with wet clean cloth if there is not much dirt and cut into site bite.
Clean and remove the prawns shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and prawns for fry until turn to pink.
Add mushroom, oyster sauce, soy sauce and water and all ingredients in the wok.
Stir quickly for 2-3 m, then turn down the heat.
Transfer to a serving place. Sprinkle with spring onion and pepper.
Serve immediately with hot steamed rice.
Clean and remove the prawns shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and prawns for fry until turn to pink.
Add mushroom, oyster sauce, soy sauce and water and all ingredients in the wok.
Stir quickly for 2-3 m, then turn down the heat.
Transfer to a serving place. Sprinkle with spring onion and pepper.
Serve immediately with hot steamed rice.
*Use oyster mushrooms instead.
