Crispy Grass Carp Belly Pot in Hot and Spicy Seafood XO Sauce l Recipes l Lee Kum Kee Home | HONG KO
Marinate, stir fry, dipping, dressing - Explore easy and delicious recipes, cooking with Lee Kum Kee sauces.
Keywords
- Lee Kum Kee
Ingredients
- 450g Crispy Grass Carp Belly, chopped
- 20g Red Chilli, cut into wedges
- 20g Green Chilli, cut into wedges
- 50g Ginger, sliced
- 50g Spring Onion, sectioned
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