470g Stingray
60g Dried Shrimp (chopped)
3 cloves Garlic (chopped)
3 Shallot (chopped)
Handful of Curry Leaves
Thumb size Ginger
1 tbsp Curry Powder
1 Red Chilli or Bird's Eye Chili
Some oil for cooking
Marinade:
1 tsp Corn Flour
1 tsp Salt
1/4 tsp White Pepper
1 tsp Sesame Oil
1 tbsp Shao Xing Wine
Sauce:
1.5 tbsp Oyster Sauce
1/2 tbsp Light Soy Sauce
1/4 tsp Dark Soy Sauce
1/2 tsp Sugar
如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!
Method:
1. Combine stingray and marinade ingredients, let it sit for 15mins.
2. Add some oil to the wok, turn on the heat. When the oil is hot, stir fry stingray until half-cooked, set aside.
a multiply stainless steel wok without chemical coating, it's safe to use in any cooking including deep-frying. For more information about the product, visit Song Cho e-shop for details. |
3. Stir fry ginger, shallot, garlic and dried shrimps until fragrant, stir in curry powder, add sauce and some water, bring to a boil. Add stingray, simmer until the sauce has thickened, add curry leave and chili. When it’s completely cooked, turn off the heat and serve right away.
Enjoy!
No comments:
Post a Comment
Note: only a member of this blog may post a comment.