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
- Season baby shark meat with marinade, just before deep-frying, toss in cornflour.
- Deep-fry in hot oil until golden brown. Dish out and set aside.
- Heat oil and sesame oil and fry salted fish until fragrant. Remove salted fish and set aside.
- 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.
- Cook for a while. Add onion and baby shark's meat and pre-fried salted fish. Fry briefly then dish out to serve.
