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Monday, 1 May 2017

Cantonese Dry Fried Prawns aka Har Lok In Huiji Waist Tonic Sauce 广式干煎药膳虾碌 - Product Review



"I am not a fan of herbal tonic." That's what most youngsters and those in their 20s would say.  When you're getting older, especially women after 30yo, eventually, your body will alert you with some common symptoms such as backache, knee pain, muscle stiffness, fatigue, numbness, grey hair and so on. This is the time you need some tonic to get your 'engine' working properly. 





You may have heard of this, one of the popular herbal tonic in town - Huiji Waist Tonic that's made in Singapore from a GMP certified factory. This tonic helps to strengthen the body and waist, relieve aches in the waist and knee, improve blood circulation, nourish and darken hair. It's a ready-to-consume tonic and it's free from preservatives, artificial colouring and flavouring.




Apart from drinking the tonic as suggested 20ml twice a day, actually I would preferred to add it in my cooking, it taste really good in dishes! Unlike most TCM, Huiji Waist Tonic isn't bitter at all although there's no cane sugar added in it. It is mild in nature and fragrant in scent that makes it perfect to be added in cooking or just drizzle the tonic in soup or steamed dishes to enhance the flavour. By adding the tonic in dishes, it elevate the taste and at the same time, the family gets to enjoy the benefit of Cordyceps, Ginseng, Du Zhong, Dang Gui, He Shou Wu and Da Zao by consuming the delectable home cooked food. 




Sharing here is one of my Huiji Waist Tonic dish - Dry Fried Prawn aka Har Lok. It's an easy and absolutely tasty dish that everyones love, even my little boy who is 'anti-TCM' gives 2 thumbs up! 



Ingredients: 
材料

6 Large Prawns (deveined) 大虾 6只 (大概200克,去内脏)
(about 200g) 

1/2 tbsp chopped Garlic 蒜茸 1/2 汤匙

1/2 tbsp chopped Chili 红辣椒碎 1/2 汤匙

1/2 tbsp chopped Shallot 小葱头(剁碎) 1/2 汤匙

3 slices Ginger (Julienne) 姜 3片(切丝)

Some oil for cooking 油 适量

Some chopped spring onion and chilies for garnishing 青葱碎,红辣椒碎 少许

Note: If you like it hot and spicy, use chopped bird's eye chili aka chili padi. 
喜欢吃辣的,可以用指天椒代替红辣椒

(A)

1/4 tsp Salt 盐 1/4小匙

1/4 tsp White Pepper 胡椒粉 1/4小匙


(B) - mix in a bowl, set aside. 拌均,备用

1 tbsp Oyster Sauce 蚝油 1汤匙

1/2 tsp Plum Sauce 梅子酱 1/2小匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

1 1/2 tsp Sugar 细砂糖 1 1/2 小匙

10ml Huiji Waist Tonic 汇集补腰精 10毫升
(This product is not suitable for pregnant women and babies. You may omit this if needed. 孕妇/婴儿不适宜服用,可以不放。)


1/4 tsp Corn Flour 玉米粉 1/4 小匙

1/2 tbsp Water 水 1/2 汤匙








If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method: 步骤


1. Wash and dry the prawns with kitchen towels. Toss the prawns with seasoning (A). Let marinate for 15 minutes. 
将虾洗净,抹干。加入(A),拌均。腌15分钟。



2. Heat oil in a skillet, pan fry the prawns until 90% cooked.
烧热油,加入虾,煎至90%熟。






3. Transfer the prawns into a bowl, set aside. The remaining heat will continue to cook the prawns.
离火,备用。




4. Use the same skillet (no washing needed), heat some oil, add in chopped garlic, chilies, shallots and ginger, fry until fragrant.
同一个锅里,烧热油,炒香蒜茸,红辣椒,小葱头和姜。




5. Add in the cooked prawns and (B).
加入虾和(B)。






6. Quick stir to combined and when the sauce is thicken, garnish with some chopped spring onion and chilies. Remove from heat, serve warm.
迅速拌均,收汁,撒上青葱碎和辣椒碎,即可上碟享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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