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Fried Prawn with Sambal Oelek and Curry Paste

calendar Aug 23, 2021

CHNG Kee's sauce(s) used:

  • CHNG Kee’s Curry Paste

  • CHNG Kee’s Oyster Sauce

  • CHNG Kee’s Sambal Oelek

  • CHNG Kee’s Light Soya Sauce

 

Cooking Method

  1. Clean Tiger prawns, and cut off the barbels and feet.

  2. Fry prawns with hot cooking oil till cooked, and drain to set aside.

  3. Heat the pan with cooking oil (1 tbsp), and fry chopped ginger, shallot, garlic and Chinese parsley till fragrant.

  4. Add mixed ingredients B to cook.

  5. Pour in evaporated milk, and put to boil.

  6. Heat the hot plate, and place a piece of banana leaf on top of it.

  7. Place the prawns on banana leaf.

  8. 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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