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2012-07-31
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A few weeks back, I received an invitation to attend OpenRice event at Sam Kei and there was a bunch of other people there who was also invited when I arrived. The first dish of the night was prawns cooked in Japanese unagi sauce. The sauce was thick brownish and gave off a slight tinge of salty aroma. The sauce was thick and clings onto the prawns which in my opinion were big and juicy. The sauce had a salty and sweet aftertaste which reminded me of the Chinese style stir fried prawns.
A few weeks back, I received an invitation to attend OpenRice event at Sam Kei and there was a bunch of other people there who was also invited when I arrived. The first dish of the night was prawns cooked in Japanese unagi sauce. The sauce was thick brownish and gave off a slight tinge of salty aroma. The sauce was thick and clings onto the prawns which in my opinion were big and juicy. The sauce had a salty and sweet aftertaste which reminded me of the Chinese style stir fried prawns.
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