Ngan pyaye chet

Ngan pyaye chet

Fish sauce sauté

By
From
The Complete Asian Cookbook
Makes
2 cups
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 teaspoon oil
1 large onion, finely chopped
250ml fish sauce
1 stem lemongrass, sliced, white part only
or 2 strips lemon zest, finely chopped
6 garlic cloves, finely chopped
2 spring onions, finely chopped
1/2 teaspoon chilli powder

Method

  1. Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the onion and fry for a few seconds, then add the fish sauce and bring to the boil. Remove from the heat and immediately add the lemongrass, garlic, spring onion and chilli powder. Allow to cool before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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