Recipe created by Chef Phillip Cha (on Xin Flavours)
Serves: 4-6
Ingredients
- 5 red chillies, chopped
- 100g shallots, chopped
- 6 candlenuts
- 1 tsp belacan powder
- 1 tsp pepper
- 2 tbsp Golden Circle Sunflower Oil
- 500ml chicken stock or water
- 400g half ripe papaya, cubed
- 2 slices salted fish, fried
- 150g fresh prawns, deshell
- 50ml coconut milk
- 300g FORTUNE Japanese Silken Tofu Omega 3, chunked
- some salt
Directions
- Blend chillies, shallots, candlenuts, belacan powder and pepper to make spice paste.
- Heat up Golden Circle Sunflower Oil. Add spice paste and stir-fry until fragrant. Add chicken stock, papaya and salted fish. Bring to a boil.
- Turn to low heat. Simmer for 15 mins. Add prawns and boil until cooked.
- Add coconut milk and FORTUNE Japanese Silken Tofu Omega 3. Bring to a boil.
- Turn off heat. Add salt to taste. Serve.