Recipe Ingredient
- 10 large prawns
- 5 flower crabs
- 10 squids, cleaned
- 5 mackerel (ikan kembung)
- 1 slice stingray (ikan pari)
- Vegetable oil or margarine
- 2 tbsp Lee Kum Kee black pepper sauce
- Seasoning:
- 2 tbsp curry powder
- 1/2 tsp turmeric powder
- 2 tbsp ginger juice
- 1 tbsp sugar
- 1 tbsp Nampla (fish sauce)
- 2 tbsp lime juice
- Dipping sauce (combine):
- 3-4 tbsp Japanese soy sauce
- 2 tsp sugar
- 1 tsp prepared mustard
Instructions
- Trim the prawns well. Lightly marinate with some salt and pepper. Set aside. Put crabs in a basin. Add black pepper sauce and toss the crabs well in the sauce. Set aside.
- Marinate squids, mackerel and ray fish with combined seasoning.
- Heat griddle and grease lightly with oil or add a tablespoon of margarine. Add the seafood according to preference and cook until just done. Do not overcook. Serve cooked food with dipping sauce.
