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Braised na hipon na iprinito hanggang mamula, pagkatapos pinakuluan kasama ang garlic shoots, luya at sarsa ng toyo at oyster sauce hanggang lumapot.
Alisin ang bituka ng hipon (hilahin lang ito sa ikalawang bahagi).
Devein the prawns (just pull the vein out at the second segment).
Hiwain ang luya at garlic shoots, itabi.
Cut the shredded ginger and garlic shoots and set aside.
Gawin ang sarsa (1 kutsarang dark soy sauce, 2 kutsarang light soy sauce, 1 kutsarang oyster sauce, asukal ayon sa panlasa, at kaunting tubig; haluin).
Make the sauce (1 tbsp dark soy sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, sugar to taste, and a little water; stir to combine).
Ilagay muna ang hiniwang luya sa kawali.
Add the shredded ginger to the pan first.
Pagkatapos idagdag ang hipon at dahan-dahang iprito hanggang mamula, saka baligtarin.
Then add the prawns and pan-fry slowly until they turn red, then flip.
Baligtarin at ipagpatuloy ang pagprito.
Flip them over and keep frying.
Kapag ang mantika ay nagkaroon ng maliliit na bula at mabango na ang hipon, maaari nang ibuhos ang sarsa.
When the oil turns into small bubbles and the prawns smell fragrant from frying, you can pour in the sauce.
Ibuhos lang ang sarsa. Medyo malaki ang puno ng garlic shoots, kaya ilagay muna ito para mag-braise kasama ang hipon sandali.
Just pour the sauce in. The garlic shoot stems are quite large, so add them in first to braise together with the prawns for a while.
Kapag bumaba na ng kalahati ang sarsa, idagdag ang garlic shoots, igisa nang ilang beses, i-braise pa ng ilang minuto, saka isalin.
When the sauce has reduced by about half, add the garlic shoots, stir-fry a few times, braise a few more minutes, then plate up.
Ding~ handa na ang ulam.
Ding! The dish is ready.
