Remember my last post on Paprik Chicken. We are so in love with this dish that we are cooking this again. But this time we are using seafood - squid & prawns.
This is still the same best paprik sauce that we love. Not too spicy and very fragrant. We super love the smell of the kaffir lime leaves that blended into the spicy sauce.
Sure need to add more rice.
Ingredients: (serves 3)
2pcs Squid - cut into rings
10pcs Prawns
3pcs Long Beans - cut into 1 inch length
40g Carrot (about 2cm) - julienned
70g Cauliflower - cut into florets
3pcs Baby Corn - cut
2 pcs Kaffir Lime Leaves - cut into strips
75ml Water
2 tbsp Cooking Oil
Paste - mix all & blend together
4pcs Dried Red Chillies - soaked & remove seeds
2 pcs Shallot
2 cloves Garlic
10g Ginger (about 2-3cm)
1 tbsp Water
Seasoning:
1 tbsp Chilli Sauce
1 1/2 tsp Oyster Sauce
1/2 tsp Sugar
1 tbsp Light Soy Sauce
Pinch of Salt
Dash of White Pepper
Step by Step:
1. Heat oil in a pan and fry chilli paste till fragrant & oil separated. Add in kaffir lime leaves and stir to mix.
2. Add in prawns & squid and let it cook for about 30 seconds. (Do not overcook them)
3. Add in the rest of the ingredients - long beans, carrot, cauliflower, baby corn. Stir to mix evenly and cook for about 30 seconds.
4. Add in water and all the seasoning and stir to combine. Let it simmer with lid cover for about 5 minutes. (Prawns and squid will release more water). Thicken the sauce with starch if needed.
5. Dish up & serve hot with steamed rice.
Happy Cooking..