Ingredients:
- 500g white shrimp
- 1/2 teaspoon Pepper Powder
- 1/2 teaspoon Salt Powder
- 1 tablespoon Tapioca Flour
- 1 tablespoon Sesame Oil
- 1 tablespoon Thai Soy Sauce
- 1 tablespoon Vegetable Oil
- 1 tablespoon Garlic (Minced)
- 1 tablespoon Old Ginger (Minced)
- 1/4 cup Tomato Sauce
- 2 teaspoon Light Soy Sauce
- 2 teaspoon White Sugar
- 1 tablespoon Chinese Wine
- 1 tablespoon Green Onion (used to leave thin alley across)
- 1/2 cup Pork Soup
Method:
1. Cut the mustache off the cheetah prawns, wash them clean, then put them in a colander to drain the water.
2. Mix shrimp, salt, tapioca flour, and sesame oil together. Set aside.
3. Put vegetable oil and garlic in a container. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.
4. Add mature ginger, tomato sauce, seasoned Voss, light soy sauce, sugar, ground pepper, broth, and shrimp paste. Stir well, do not cover the container. Place in the microwave for about 4 minutes on a HIGH heat level.
5. Add liquor and green onion and stir well. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.
2. Mix shrimp, salt, tapioca flour, and sesame oil together. Set aside.
3. Put vegetable oil and garlic in a container. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.
4. Add mature ginger, tomato sauce, seasoned Voss, light soy sauce, sugar, ground pepper, broth, and shrimp paste. Stir well, do not cover the container. Place in the microwave for about 4 minutes on a HIGH heat level.
5. Add liquor and green onion and stir well. do not close the lid of the container place in the microwave for about 2 minutes on a HIGH heat level.
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