豉油皇明虾 Soy Sauce Prawn - Nanyang Kitchen 南洋小厨
这菜的主要调味料是豉油皇/上等头抽。因为豉油很容易炒焦，虾只出锅前才加入拌炒片刻，豉油皇明虾就可以漂亮上桌啦！Friendly reminder to add the premium...
Ingredients
- 12 pc / 400g big ming prawn
- 1 pc ginger (peel off skin, slice it)
- 1 pc red onion (peel off skin, slice it)
- 3 stalk spring onion (dice it)
- 2 tbsp cooking oil
- 1 tsp dark soy sauce
- 2 tbsp premium soy sauce
- 1 tbsp hot water
- Some sugar
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