• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 300g baby shark´s meat, sliced thickly
  • 2 tbsp cornflour
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 50g salted fish, diced
  • 15g ginger, sliced
  • 10 dried chillies, cut into sections
  • 6 bird´s eye chillies, smashed
  • 2 stalks curry leaves
  • 1 onion, cut into wedges
  • Marinade
  • 1 tsp light soy sauce
  • 1/8 tsp thick soy sauce
  • 1/8 tsp pepper
  • 1 tbsp meat curry powder
  • Seasoning
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp sugar or to taste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 3 tbsps water

Instructions

  1. Season baby shark meat with marinade, just before deep-frying, toss in cornflour.
  2. Deep-fry in hot oil until golden brown. Dish out and set aside.
  3. Heat oil and sesame oil and fry salted fish until fragrant. Remove salted fish and set aside.
  4. To remaining oil in the wok add ginger and dried chillies and fry until fragrant. Add bird's eye chillies and curry leaves. Sauté well. Add seasoning.
  5. Cook for a while. Add onion and baby shark's meat and pre-fried salted fish. Fry briefly then dish out to serve.

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