World-Class Gambas
by Chef Rose Bud
INGREDIENTS:
½ kilo large prawns, peeled, deveined and butterflied
3 tbsp olive oil
3 tbsp unsalted butter
2 tbsp Worcestershire sauce
1 tbsp Kikoman seasoning
1 cup red bellpepper, strips
1 cup green bellpepper, strips
2 cloves garlic, minced
2 pcs siling labuyo
Ajinomoto Umami super seasoning
salt and pepper
INSTRUCTIONS:
1. Heat oil in pan with butter. Saute garlic and add prawns.
2. Stir in bell peppers
3. Season with ajinomoto umami super seasoning
4. Salt and pepper to taste
5. Add siling labuyo
6. Season with kikoman and worcestershire sauce and serve.
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