Ingredients
- Chopped carrots 200 g.
- Crispy flour ¼ cups.
- Bird chili 6 pcs.
- Slice garlic 3 cloves.
- Coconut sugar 2 Tbsp.
- Fish sauce 3 Tbsp.
- Lime juice 3 Tbsp.
- Tamarind juice 1 Tbsp.
- Healthy Chef® soybean oil 3 cups.
- Cherry tomatoes 6 pcs.
- Dried shrimp 2 Tbsp.
- Roasted peanuts 1 Tbsp.
Method
- Heat the Healthy Chef® soybean oil on the pan.
- Mix carrot with crispy flour and fried for 1-2 minutes.
- Pound chili and garlic until fine.
- Use the pestle to crush coconut sugar until melts.
- Seasoning with lime juice, fish sauce and tamarind juice.
- Ready to serve.
