| Chinese eggplant | 400 g | Cut into 2" wedges |
| Garlic | 3 cloves | |
| Shallots | 3 pcs | |
| Bird eye chili | 1 pc | |
| Dried shrimp | 1 tbsp | Soaked in water |
| Oil | 30 g | |
| Spicy bean paste | 1 tbsp | |
| Water | 3 tbsp | |
| Sugar | 1 tsp | |
| Spring onion | 1 sprig | Finely chopped |
| Ingredient | Quantity | Notes |
|---|
Related articles
Crispy, golden, and seasoned just right — Zucchini Fries make snacking feel indulgent without the guilt. Perfect for pairing with your favourite dip.
With Russell Taylors iMix Smart Cooker, Stir Fry Mixed Vegetables retains its vibrant colour, perfect crunch, and fresh taste.
Warning: this chilli paste doesn’t play around. Sambal Oelek is spicy, tangy, and totally addictive. One spoonful and you’ll want it on everything.