Hot and Sour Assam Sting Ray 酸辣亚参魔鬼鱼

1no Big Onion, wedged about 60g

150g Ladyfinger / Gumbo, halved

Ingredients B:

6 Dried Chillies, soaked

10 Shallots

10g Galangal

2stems Lemon Grass, chopped

8g Ginger Flower / Bunga Kantan, chopped

Ingredients C:

60g Assam Paste

250ml Water

Seasoning:

2tbsp Sugar

1tsp Chicken Stock Powder

1/2tsp Salt

Method:

1. Combine assam paste with water, mix well and discard the seeds.

2. Cut sting ray into convenient pieces, blanch it in boiling water over high heat. Dish up and drain.

3. Blend ingredients B in a food processor until fine and smooth, dish out and set aside.

4. Heat 3 tbsp cooking oil in a preheated wok to sauté blended ingredients over low heat until fragrant and the chili oil is separates. Add in assam juice and seasoning, bring to boil over high heat.

5. Add the sting ray pieces and ladyfingers, cook over high heat for 10 minutes. Add in tomatoes and big onion, cook for further 5 minutes until the ray pieces are cooked. Serve hot.

Recipe from: Famous Cuisine Issue 76 Sep/Oct (09&10/2012)

from joycelynpang.blogspot.ca