INGREDIENTS:
100g cuttlefish paste
150g aubergine, cubed
10g parsley, shredded
5g chilli, shredded,
10g spring onion, shredded
1/2 cup self raising flour
SEASONINGS:
2 tbsp Yeo’s Sweet Chilli Sauce
3 tbsp Yeo’s Hot Bean Sauce
PREPARATION METHOD:
- Mix the cuttlefish paste with parsley, then laying on aubergine and coat in self raising flour.
- Heat oil to 80°C, deep fry aubergine to well done.
- Stir fry the spring onion, chilli with all seasonings for a while, add aubergine, stir fry briefly and serve.
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