Crispy Grass Carp Belly Pot in Hot and Spicy Seafood XO Sauce
What You Will Need
Ingredients
- 450g Crispy Grass Carp Belly, chopped
- 20g Red Chilli, cut into wedges
- 20g Green Chilli, cut into wedges
- 50g Ginger, sliced
- 50g Spring Onion, sectioned
Marinade
- ½ Tsp Lee Kum Kee Seafood XO Sauce (Hot and Spicy)
- 2 Tsp Lee Kum Kee Double Deluxe Soy Sauce
- ½ Tsp Sugar
- 1 Tsp Corn Starch
Seasoning
- 2 Tbsp Lee Kum Kee Seafood XO Sauce (Hot and Spicy)
- 2 Tsp Lee Kum Kee Chilli Soy Sauce
- 1 Tsp Lee Kum Kee Double Deluxe Soy Sauce
- ½ Tsp Lee Kum Kee (*No Hormones) Premium Chicken Bouillon Powder
- ½ Tsp Sugar
Made with
Lee Kum Kee products
How to make it
-
Marinade the crispy grass carp belly for 5 minutes. Mix the seasonings well and set aside.
-
Heat the wok with oil, pan fry the crispy grass carp belly to medium well. Set aside.
-
Heat the wok with oil again, sauté ginger and then add red chilli, green chilli and spring onion and stir well.
-
Add back the crispy grass carp belly and seasoning. Stir-fry until the crispy grass carp belly is well done and serve.
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