Ingredients
- corn kernels
- 100g shrimp
- 50g asparagus lettuce
- 50g carrots
seasoning
- 3g salt
- cooking wine
- starch
- chicken powder
- sesame oil
Directions
Tips
- If you dislike the fishy taste, you can marinate shrimp with a little cooking wine before cooking.
- When you fry shrimp, remove the shrimp from heat as soon as the color changed, because you still stir-fry it latter.
- You can add more vegetable if you desire. Red peppers, green peppers, and black fungus are the best vegetables for this dish.
Steps
1 Done 10 minutes | Peel and wash lettuce and carrots. Then dice into small pieces. Wash shrimps until clean. Wash and blanch corn kernels until cooked. Set aside. |
2 Done 5 minutes | Add oil and preheat the pot. Add shrimp and cooking wine. Stir-fry until medium well. Remove from heat. |
3 Done 10 minutes | Use another wok, add oil to fry asparagus lettuce and carrot until cooked. Add corn kernels, shrimp. Season with salt and chicken powder and sesame oil. Stir-fry and mix well. |
4 Done 5 minutes | Mix starch and water in another bowl. Pour into the pot and boil until soup thicken. Serve. |
