Beruflich Dokumente
Kultur Dokumente
Sauce (A)
Ginger Flower (Bunga Kantan) 100gm
Chili Padi 30gm
Red Chili 100gm
Lemongrass 30gm
Shallot 60gm
Lime juice 70gm
Sauce (B)
Tomato sauce 70gm
Salt 40gm
Sugar 60gm
Methods of preparation:-
- Blend Sauce (A) ingredients until it is fine and minced. (Add some water)
Mixed well both Sauce (A) ingredients and Sauce (B) ingredients. Set aside.
- Heat oil until 180°C, add the tiger prawns and fry for about 4 minutes,
- Next, sauté the pineapple and red chili. Set aside. (Ingredient C)
- Heat the frying wok over medium heat, add some oil and chopped garlic.
- Get ready the mixed Sauce (A) and Sauce (B) and mixed with chili sauce to
be added into the wok.
- Lastly, add the fried tiger prawns and (Ingredient C), and cook for 2
minutes.
- The prawns are ready to be served.