1. Deep fry any seafood (around 400g of stuff).

2. Melt 50g butter in the pot and add in 20 curry leaves and 2 chilli padi. 

3. When the curry leaves become more crispy, add in the sauce and fry till foamy.

3. Add any seafood and toss until it is evenly coated. 

Salted Egg Yolk Paste (LKK)

$2.50Price
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