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Making fish, shrimp, or cuttlefish balls? Season with Lee Kum Kee Fine Shrimp
Sauce instead of salt. |
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Shrimp/Cuttlefish/Fishball Stew with Shrimp Sauce |
| Ingredients |
2 Tbsp. cooking oil
4 oz. finely chopped onion
1 Tbsp. Lee Kum Kee Fine Shrimp Sauce
1 Tbsp. minced garlic
8 oz. shrimp balls, 8 oz. cuttlefish balls, 8 oz. fish balls
8 oz. turnip, peeled and diced
4 oz. carrots, peeled and diced
1 cup water
2 oz. rice wine/dry sherry
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| Method |
Heat oil in a large saucepan over medium heat. Add onion and cook 2 minutes,
stirring occasionally. Add Lee Kum Kee Fine Shrimp Sauce and garlic, and cook
30 seconds, stirring constantly. Stir in remaining ingredients, increase heat
to medium-high, and bring to a boil. Reduce heat to medium and simmer 15 to 20
minutes.
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