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