Shrimps turned out so plump and juicy. I gave them a quick soak in wine, soy, oyster sauce, paprika, pepper, garlic and onion powder… just enough to let the flavors sink in.
A gentle steam, and in minutes the shrimps blushed that perfect pink-orange.
The dip of soy, minced spring onions and grated ginger made it more appetizing
This dish was paired with a medley of colorful vegetables — simple, vibrant, and absolutely satisfying.
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