Ingredients
Snapper, Sliced in pieces
200
grams
Crispy Flour
80
Grams
Water
½
Cup
SUNSAUCE Karieng Sweet Chili Sauce
4
Tablespoons
Cashew Nut
50
Grams
Spring Onion
10
Grams
Dried Red Goat Chili, Fried and shredded
2
Vegetable Oil
Cooking Directions
- Combine crispy flour with ½ cup of water, fry coated fish meat in hot oil with medium heat until yellow. Leave from the stove and drain off the oil after cooking.
- Simmer SUNSUACE Karieng sweet chili sauce in a pan until condensed, add fish meat, spring onion, fried dried chili, stir – fry until well mix. Serve hot.
