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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Singapore Chilli Crab Sauce

• CHNG Kee’s Light Soya Sauce

Cooking Method

1. Heat cooking oil, and fry CHNG Kee’s Singapore Chilli Crab Sauce until fragrant.

2. Add water or fish stock and CHNG Kee’s Light Soya Sauce, and bring to boil.

3. Put in sliced salmon, and cook gently for 2 mins.

4. Add corn flour (diluted with water), and stir in beaten egg to thicken gravy.

5. Garnish with chopped spring onions and coriander to serve.

Ingredients

• 1/3 jar CHNG Kee’s Singapore Chilli Crab Sauce
• 1 tbsp CHNG Kee’s Light Soya Sauce
• 300 gm fresh salmon (sliced) – also serves well with other types of fish, e.g. Dory fish
• 300 ml water or fish stock
• 1 pc of egg (beaten)
• Corn flour
• Cooking oil
• Spring onions (chopped)
• Fresh coriander