The Red Chilli, Centurion Videos

The Red Chilli 🌶️ Elevate your dining experience with homemade, spicy, tender lamb kebabs marinated in fresh Dhania, ginger, garlic, and spices. Cooked in a luscious Indian tomato chutney, served alongside Roti and a refreshing carrot salad. Please contact Suj on 072 839 0180 for any special occasion #foodlover #caterer #foodiegram #foodie #food

Malaysian Black Pepper Prawns Ingredients: 180g Prawns, head and deveined 2 tbs cornstarch 1 tbs potato starch 2 tbs butter 1 tsp sesame oil 1/4 onion thinly sliced 1 tbs toasted black peppercorns (coursely ground) 1/2 cup curry leaves 1 tsp black soya beans 3 cloves garlic 5 chillies 1 tbs oyster sauce 1 tbs soya sauce 1 tsp dark soya sauce 2 tbs dried shrimp 2 tbs palm sugar Garlic chives and spring onions for garnish 1 cup fragrant Jasmin rice (cooked in rice cooker) Method 1. Place prawns, cornstarch and pototato starch in a zip lock bag, shake the bag until the prawns are well coated. 2.Fry in vegetable oil, at +-215 degrees, until prawns are crisp, around 55 seconds each side, place prawns on a paper towel or wire wrack to absorb excess oil. 3.Fry in batches to ensure oil temperature is maintained 4.Fry leeks and keep aside 5.Add butter to the wok, followed by onions, garlic, soya beans, dried shrimp, curry leaves, coarsely crushed black pepper and chopped chilli. 6.Stir fry until fragrant, then add prawns, palm sugar, oyster sauce and black soya sauce. 7.Add crispy leeks over your dish 8.Served with jasmin rice, Enjoy! #ChefTalentScout2023#capsicumculinarystudio