VEG. FIVE SPICES BALL

​WITH CHILI AND CURRY LEAVES

INGREDIENT

Ingredients (A)
10 Vegetarian Five Spices Ball (deep-fry)
1 tbsp cooking oil

Ingredients (B)
2 bird’s eye chili (chopped)
1 stalk curry leaf (leaves only)
60g carrot slices

SAUCE

1 tbsp bottle curry powder
1 tbsp oyster sauce
1 tsp caster sugar
1 tbsp light soy sauce
1 tsp dark soy sauce
50ml water

Mix Well.

METHOD

  1. Deep fry Vegetarian Five Spices Ball until slightly brown. Drain up, and keep aside.
  2. Heat oil in wok, add in ingredients B and Vegetarian Five Spices Ball, stir-fry over high heat until aromatic.
  3. Add in sauce mixture, bring to boil over high heat. Cook until sauce is thick, remove from heat. Serve hot.