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SCK Paprik

 

Serving suggestion: 4-6 pax

 

Ingredients:
3 tbsp Cooking oil
2 clove Garlic, finely chopped
30 g Prawn
20 ml Dried chili, blanched and blended
20 ml Oyster sauce
¼ cup Water
1 stick Lemongrass, bruised
2 Kaffir lime leaves
2 Bird’s eye chili
30 ml Chili sauce
10 ml Tomato sauce
7 g AJI-NO-MOTO®
5 g Sugar
To taste Salt
Ingredients B: vegetables
50 g Cauliflower
8 Broad bean
1 Carrot, cut
4 Young corn, cut
10 French bean, cut
1 Red chili, cut
1 Red onion, cut
Method

1. Heat the cooking oil. Stir fry garlic and add in the prawn.
2. Add in blended dried chili paste, oyster and water.
3. Add in lemongrass and lime leaves.
4. Add in bird’s eye chili with chili sauce and tomato sauce. Mix well.
5. Add in all ingredients (B). Stir fry until vegetable is half cooked.
6. Season with AJI-NO-MOTO®, sugar and salt. Mix well.
7. Ready to serve.

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