Ingredients /nutrition
- 11 shallots
- 6 garlic cloves
- 7 red chilies
- 4 tbsp soaked dried prawns
- 1 1/2 cm belacan cube
- 5 1/2 tbsp vegetable oil
- 450 g sliced asparagus
- 250 g prawns
- 3/4 tsp sugar
Methods / instructions
- Ground the first 5 ingredients and saute in hot oil until fragrant.
- Stir in remaining ingredients and cook for 4-5 minutes.
- Serve hot with boiled rice.
Servings: 4
More Malaysian cookings:
Nyonya food, Eurasian dishes, kueh, rendang, spices, curry, rice, desserts recipes
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