Preparation time: 15 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients
| 1 | tomato, quartered |
|---|---|
| 2 tbsp | oil |
| 4 tsp | chilli paste |
| 1 tsp | ground dried shrimp |
| 1 tsp | sugar |
| 1 cup | chicken stock |
| 1 | red chillies, halved |
| 3 | colour small bell peppers, sliced thinly |
| 1 | Bombay onion, sliced thinly |
| 30 g | shimeji mushrooms |
| 1 | carrot, sliced |
| 4 | baby corn |
| 4 | MUSHROOM QQ Fish Filament |
| 4 | MUSHROOM Mini Chikuwa |
| 4 | MUSHROOM Imitation Crab Claw |
| Salt and pepper to taste | |
| Kaffir lime leaf | |
| Few sprigs thai basil | |
| ½ | lime |
Method
- Heat the oil in a wok, add in ¾ of the onions and sauté until it has soften. Add in the chilli paste and sugar then sauté for a few minutes.
- Add in the kaffir lime leaf, carrot, bell peppers, shimeji mushrooms, red chillies, tomato, corn and dried shrimp, stir fry on high for a few minutes.
- Add in MUSHROOM QQ Fish Filament, MUSHROOM Imitation Crab Claw, MUSHROOM Mini Chikuwa and pour in the chicken stock.
- Fry on high heat until the sauce has reduced and thicken, this would take around 3-4 minutes. Season to taste.
- In the meantime, heat up the cast iron plate just before the dish is ready to be served.
- Pour in the sauteed food on the cast iron plate, add in the remaining onions, Thai basil and lime serve immediately while it is still sizzling.
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