DIY – PRAWNS IN A GREEN GARDEN AT THE BVLGARI HOTEL BEIJING

Chef Jason Qin from Bvlgari Hotel Beijing shows a step by step recipe to prepare a very special dish from Norther China. #bulgarihotels #BvlgariStories #WeeklyGems #Bgood #bulgarihotelBEIJING RECIPE INGREDIENTS 200gr Shrimp meat 100gr Sugar snap pea 20gr Red sweet pepper 20gr Yellow pepper 30gr White beech mushroom 50gr Green Chinese onion 10gr Ginger 10gr Garlic 30gr Cashew nut 10gr Starch 50gr Egg 5gr Dry red pepper 5gr Zanthoxylum oil Sauce Ingredients: 30gr Chilli sauce 15gr Oyster sauce 2gr Dark soy sauce 18gr White granulated sugar 30gr Durified water 20gr Zhenjiang fragrant vinegar 40gr Soy sauce DIRECTIONS 1. Cut the shrimps with a razor blade to remove the shrimp line. 2. Marinate with salt, wine and lemon juice. 3. Cut the sweet bean into sections, color pepper into corners, green onion into sections, ginger into slices, garlic into slices. 4. Break the eggs into a bowl and stir in the cornflour. 5. Add the oil to the wok. When the oil temperature rises to 180 degrees, fry the shrimps in the egg mixture. 6. Fry together sweet beans, red pepper, yellow pepper, white jade mushrooms. 7. Saute the scallions on both sides until they become golden brown. 8. Add a little oil to wok, stir-fry ginger, garlic and dried chilli. Bring the sauce to a boiling temperature, thicken the sauce with wet flour, add shrimp balls, color pepper, mushroom, white jade mushroom, green onion, cashew nuts, pepper and oil. 9. Serve the dish with steamed rice. -------------------------------