Vegetables
Paprik SCK
Ingredients:
| Cooking oil | 3 tbsp |
| Garlic, finely chopped | 2 clove |
| Prawn | 150 g |
| Chili paste | 2 tbsp |
| Oyster sauce | 20 ml |
| Water | ¼ cup |
| Lemongrass, bruised | 1 stalk |
| Kaffir lime leaves | 2 strings |
| Bird’s eye chili | 2 no |
| Chili sauce | 1 tbsp |
| Tomato sauce | ½ tbsp |
| AJI-NO-MOTO® | ¼ tsp |
| Sugar | 1 tsp |
| Salt | ½ tsp |
Ingredients B: vegetables
| Cauliflower | 100 g |
| Carrot, cut | 1 |
| Young corn, cut | 4 |
| French bean, cut | 10 |
| Red chili, cut | 1 |
| Red onion, cut | 1 |
Method:
- Heat the cooking oil. Stir fry garlic and add in the prawn.
- Add in blended dried chili paste, oyster and water.
- Add in lemongrass and lime leaves.
- Add in bird’s eye chili with chili sauce and tomato sauce. Mix well.
- Add in all ingredients (B). Stir fry until vegetable is half cooked.
- Season with AJI-NO-MOTO®, sugar and salt. Mix well.
- Ready to serve.