Serves 2 person
|Alce Nero Spaghetti||250g|
|Alce Nero Extra Virgin Olive Oil|
|Garlic, chopped||3 cloves|
|Chicken meat (sliced and marinated with 1 tsp corn flour, fish sauce, sugar and chilli flakes)||300g|
|Prawns (marinated with 1 tsp sugar)||100g|
|Chilli padi, sliced||4 stalks|
|Brown sugar||2 tbsp|
|Chicken stock granules||1 tsp|
|Fish sauce||2-3 tbsp|
|Kuchai chives, cut into 2cm lengths||50g|
Here's the ingredients you are using:
- Heat Alce Nero extra virgin olive oil in a wok, saute the chopped garlic until fragrant adding the marinated chicken meat and prawns.
- Add the tamarind juice, brown sugar, chicken stock granules, chilli padi amd fish sauce.
- Return the cooked Alce Nero spaghetti into the wok, adding lastly the chives and beansprouts. Adjust salt & sugar to taste, turning off heat.
- Top with garnishing ingredients, squeeze in the lime juice before serving.