Pakon Char Poat Koun

Description

• Stir-fry Shrimp with shiitake mushroom and baby corn is delicious. It is one of the recipes that my family cooks on special occasions.

Ingredients

• ½ to 1 lb. medium or large shrimp. peeled and de-veined
• 1 small canned baby corn drained
• 1 dozen dried shiitake mushroom soaked in warm water and drained
• 1 large carrot, peeled and sliced thin
• 2 cloves garlic, minced
• 1 yellow onion, sliced
• 2 stalks green onion. cut ½ inch length
• ½ cup all purpose flour
• 2 tablespoons cooking oil
• 2 tablespoons corn starch
• 1 cup water
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• ½ tablespoon sugar
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• a handful chopped cilantro for garnish (optional)

Procedures

1. In a large bowl, marinated shrimp with salt and black pepper, then add all purpose flour and cornstarch.
2. Mix well and set a side.
3. In a small bowl, mix water with soy sauce, oyster sauce, and sugar.
4. Set a side.
5. Pre-heat a wok or skillet with high temperature.
6. When it hot, add cooking oil.
7. Sauté shrimp for few seconds then add garlic, yellow onion, carrot, baby corn and mushroom.
8. Stirs well.
9. Pour mix sauces over and stirs till the sauce thicken, then add green onion.
10. Stirs well.
11. Garnish with chopped cilantro before serve.
12. Serve hot as mahope sar (appetizer) or with rice.
13. Note: if you serve this dish with rice, diluted the sauce with another ½ cup water.