Executive Chef Charles Ong shares with us one of his signature dishes from The Glass House restaurant. It's so easy to prepare so everyone, including those with no real experience in the kitchen, can prepare this at home. Try it out and see for yourself how easy and yummy this dish is!Ingredients A:
3 units of medium-sized Prawns, diced
10gms Squid, diced
10gms Fish, sliced
3 units Scallop, diced
30ml Thai Chilli Sauce
2 cloves Garlic
6 pcs Kueh Pie Tee Shell
Coriander for garnishingProcedure:
1.Heat pan under low heat with oil and stir fry ingredients A till cooked. Thicken with cornstarch.
2.Fill the ingredients into each Pie Tee Shell, garnish with coriander and serve.
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