Fried Flavourful ‘Pucuk Paku’
This simple recipe of Fried Fern Shoot ‘Pucuk Paku’ is a favorite among Malaysians. It can arouse your appetite.
| 1 bunch | Wild fern shoots (pucuk paku) |
| 2 – 3 tbsp | Cooking oil |
| 100 g | Shelled prawns |
| 1/2 piece | Onion, cut into wedges |
| 1 | Red chili, seeded and julienned |
| 1 sachet | Pal Sweet® Sweetener |
Ingredients A: blend well
| 3 | Shallots |
| 2 cloves | Garlic |
| 3 – 4 | Bird’s eye chilies |
| ½ piece | Onion, coarsely chopped |
| 20 g | Anchovies |
| A little | Water or just enough |
Ingredients B: seasoning
| 1 tsp | TUMIX® Anchovy Stock |
| ¼ tsp | AJI SHIO® Flavoured Black Pepper |
| A dash of | AJI SHIO® Flavoured Pepper |
| 100 – 125 ml | Water |
- Pluck the top part of wild fern shoots and discard the hard stalks. Wash thoroughly.
- Heat 2 – 3 tbsp oil in a heated wok, add in blended ingredients (A). Keep frying until fragrant.
- Add in prawns and stir-fry well.
- Add in wild fern shoots, toss and fry well to mix.
- Stir in seasoning (B), onion and red chilli, keep stirring until vegetables are cooked briefly. Turn off the fire.
- Add in Pal Sweet® Sweetener, stir well and dish out to serve immediately.
AJI-SHIO® Flavoured Pepper Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Pal Sweet® Recipes
TUMIX® Anchovy Stock Recipes
