Rad Na Gung Tawn
shrimp/prawns with vegetables in sauce

6 tiger prawns
25 g mushrooms
25 g peas
30 gr Chinese cabbage
1 tbsp cornflour + 40 ml of water
350 ml chicken broth
2 tbsp light soy sauce
1/2 tsp palm sugar
4 cloves of garlic
1/2 tsp black pepper
2 tbsp oil

Clean the prawns. Slice the mushrooms and the cabbage into strips. Coarsely chop the garlic.
Heat the oil in a pan and fry the garlic for 30 seconds. Then add the prawns and fry for 1 minute and set aside.
In a pan, heat the broth together with the palm sugar and the soy sauce and bring to the boil while stirring. Then continue cooking on low heat.
Add the mushrooms, cabbage and peas to the stock. Then add the cornflour mixture and stir until the broth thickens.
Then spoon the sauce over the prawns and sprinkle the pepper over it and serve. Chilli flakes can be added to taste.

recipe is for 2 persons

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