Fried Prawn with Sambal Oelek and Curry Paste
Aug 23, 2021
CHNG Kee's sauce(s) used:
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CHNG Kee’s Curry Paste
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CHNG Kee’s Oyster Sauce
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CHNG Kee’s Sambal Oelek
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CHNG Kee’s Light Soya Sauce
Cooking Method
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Clean Tiger prawns, and cut off the barbels and feet.
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Fry prawns with hot cooking oil till cooked, and drain to set aside.
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Heat the pan with cooking oil (1 tbsp), and fry chopped ginger, shallot, garlic and Chinese parsley till fragrant.
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Add mixed ingredients B to cook.
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Pour in evaporated milk, and put to boil.
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Heat the hot plate, and place a piece of banana leaf on top of it.
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Place the prawns on banana leaf.
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Pour the gravy over it, and serve hot.
Ingredients A
- 2 tbsp evaporated milk
- ½ tbsp Chinese parsley (chopped)
- ½ tbsp ginger (chopped)
- ½ tbsp garlic (chopped)
- ½ tbsp shallot (chopped)
- 4 pcs Tiger prawn
- 1 pc banana leaf
- Cooking oil
Ingredients B
- 1 tbsp CHNG Kee’s Oyster Sauce
- 1 tbsp CHNG Kee’s Light Soya Sauce
- ½ tsp CHNG Kee’s Curry Paste
- ½ tsp CHNG Kee’s Sambal Oelek
- 2 tsp sugar
- 1½ tsp chilli oil
- 1½ tbsp fresh orange juice
- ½ tbsp fish sauce
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