Sunday 23 June 2013

Prawns in Chilli Crab Sauce by Chim Geok Ping

Prawns in Chilli Crab Sauce


Mini Cups
3 pcs of big popiah skin
Prawn Fritters
12 Prawns with tails
Any type of Flour for frying prawn fritters & Seasoning 
Chilli crab sauce
Minced garlic
Cooking Oil
Sambal chilli
Tomato ketchup
Sweet chilli sauce
1 egg
cornstarch and water
1. Deep fry the prawns in fritters and set them aside. 
2. Cut the popiah skin into quarters. Grease the muffin trays with some oil. Lay the popiah skin into the tray. Bake the popiah skin in the oven at 160 degree. Cannot bake for too long as it gets burnt easily.
3. Fry the garlic. Add in the sambal chilli and fry the sambal chilli for a while. Add in the chilli sauce and tomato ketchup. Add sugar and salt according to your taste. Mix cornstarch with water into the sauce to make it thick. Lastly, add in the egg.
4. Scoop the sauce into the popiah bowls. Add the prawn into the sauce and garnish with some parsley.

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