- 1 tablespoon chopped lemongrass
- 1 tablespoon chopped ginger flower
- 1 1/2 tablespoon chopped kafir lime leaves
- 150 ml evaporated milk
- 5 minced chili padi
- 1 tablespoon fish sauce
- 1/2 tablespoon sugar
- 100 ml water
Heat up oil and sauté in lemongrass, ginger flower and kafir lime leaves till fragrant. Add in the rest of ingredients, bring to boil till thick.
Cooking Time 20 minutes.
Storage period Good for 2 – 3 days air-tight under refrigeration.
Footnote Serve as dipping sauce for deep fried seafood or seasoning for crab, prawn and seafood pot.