Prep time: 20 minutes
Cooking time: 10 minutes
Yields: Serves 4 with steamed rice or pasta
- 13 pcs. prawns, shell and tail on, deveined
- 3 tbsp olive oil
- 1 tsp red pepper flakes
- 2 tbsp ginger, finely chopped
- ½ small yellow onion, peeled and sliced thinly (2 oz)
- 5 cloves garlic, minced
- 2 tbsp yellow miso paste
- 1½ cups chicken broth
- ½ cup tomato ketchup
- 1 tsp cornstarch
- ½ cup water
- 2 eggs beaten
- ground pepper
- chopped scallions for garnish
Pre heat a large pan for a minute then coat generously with cooking spray.
Add shrimp to the pan. Season prawns with salt and pepper.
Cook shrimp between 1 to 1 ½ minutes over high heat.
Turn shrimp over, season with salt and pepper and cook for another minute until opaque in color.
Transfer to a plate and set aside.
Using the same pan, heat oil for a minute then add pepper flakes. Stir and cook pepper flakes for about 1 minute.
Add ginger, onion, and garlic. Saute for about 30 seconds.
Add miso paste, broth and ketchup.
Stir and allow to a boil for 2 minutes.
Reduce heat to medium.
Meanwhile, dissolve cornstarch with water.
Add cornstarch slurry and keep stirring for about 10 seconds.
Add beaten eggs. Stir constantly.
Add shrimp back.
Season with ground pepper.
Turn off heat and allow carry over cooking cook the beaten eggs completely before serving.
Garnish with chopped scallions.
Serve with steamed rice or pasta.
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