Salted Egg Sauce 咸蛋酱 [ 2x200g ]

Canola Oil, Egg Yolk Powder, Water, Sugar, Red Chilli, Fish Sauce (Anchovies, Salt, Sugar), Shallots, Yeast Extract, Curry Leaves, Lemongrass, Salt, Garlic, Turmeric, Tamarind, Galangal

1. 200g WAY Salted Egg Sauce, 4 stalks spring onion (cut to 3cm length)
(A) 800g mixed seafood, cut to bite size, pre-cook in 500g oil
(B) 1kg lobster, cut to serving size of 8 to 10 pieces, pre-cook in 500g oil
(C) 1kg crab, cut to serving size (crab body cut to 2 pieces, 2 crab claw cut to 4 pieces), pre-cook in 500g oil
2. Stir fry the spring onion with Salted Egg Sauce in medium heat for 1 minute, add (A) or (B) or (C), stir fry to mix well, serve.
Shake well before use.
Store in cool dry place.
Once opened, keep refrigerated at 2°C to 4°C and consume within 7 days.

Egg, Fish Sauce (Anchovies)