Monday, 11 June 2012

Chili Prawn

1/2 kg Tiger Prawn - clean and deveined
1 large onion - Cut
3 garlic - minced
1 tbsp fresh chili paste
1tbsp tomato sauce
1 tbsp plum sauce
1 tbsp light soy sauce
1 tomato - cut
A handful roasted cashew nuts
Salt and pepper to taste
1 stalk spring onion

1. Deep fry prawn for few minutes, removed and set aside
2. Clean the wok, and heat 1 tbsp oil, sauté garlic until brown and then add onion
3. Add in chili paste, stir fry until fragrant. Add tomato and plum sauce
4. Combine the prawn and cashew nuts into the wok, season with soy sauce, pepper and salt. Cooked for about 5 minutes before dish out.
5. Garnish with spring onion and salad. Served

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