Ingredients
Medium-size fresh prawns
150
Grams
Sliced cucumber
100
Grams
Sliced pineapple
100
Grams
Sliced tomato
50
Grams
Sweet pepper & Sliced lengthways
50
Grams
Sliced onion
50
Grams
Cornstarch
1
Teaspoon
Water
2
Tablespoons
SUNSAUCE Suki Sauce
3
Tablespoons
SUNSAUCE Karieng Chili Sauce
1
Tablespoon
Chicken stock
3
Tablespoons
Vegetable oil
1
Tablespoon
Cooking Directions
- Fry prawns, onion, cucumber, sweet pepper, tomato, and chicken stock in hot oil. Stir it and add SUNSAUCE suki sauce and SUNSAUCE Karieng chili sauce, then stir-fry until mixed well and remove.
- Boil chicken stock, dissolve cornstarch with 2 tablespoons of water and pour into the pan and mix well. Wait for the soup to boil again. Then spoon up and serve.