Ingredient and Portion
Pan-Fried Shrimp with Roasted Paste 干烧明虾
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1967
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From Chang Cheng Submit
Fresh shrimps pan-seared in the shell till a crispy orange colour, and basted with a savoury sweet sauce tinged with shaoxing wine for the flavour of roasted delights.
Chang Cheng Roasted Paste
Shrimp or Chicken - 300g
Shallot (chopped) - 20g
Tapioca Flour - a little
Salt - a little
Shrimp or Chicken - 300g
Shallot (chopped) - 20g
Tapioca Flour - a little
Salt - a little
Method
1. Add in salt and tapioca flour into the shrimp and mix evenly.
2. Pan fry the shrimp till golden brown. Set aside for use.
3. Stir fry the shallot till fragrant and add in Chang Cheng Roasted Paste.
4. Add in shrimp and stir evenly. Ready to serve.
2. Pan fry the shrimp till golden brown. Set aside for use.
3. Stir fry the shallot till fragrant and add in Chang Cheng Roasted Paste.
4. Add in shrimp and stir evenly. Ready to serve.
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