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Cooking

  • Prawns 500 g
  • Chicken liver 200 g
  • Chicken gizzard 200 g
  • Quail Egg 40 pc
  • Coconut Oil 35 g
  • Garlic 10 g
  • Onions, minced 80 g
  • Jicama 200 g
  • Green Bell Pepper, small diced 60 g
  • Red Bell Pepper, small diced 60 g
  • Carrot 150 g
  • Sayote 200 g
  • Green peas 80 g
  • Cashew nuts 70 g
  • Sugar 15 g
  • Salt
  • pepper
  1. Cooking

    • Bring water to a boil and add a little salt.
    • Once boiling add the prawns and cook for 4 minutes - shock in icewater.
    • Same water blanch vegetables (Jicama, Carrots, Sayote and peas in separate batches making sure to soak in ice once after cooking.
    • Heat a pan and add the oil.
    • Add the garlic and brown, add the onions and cook until translucent, stir in the peppers.
    • Add the cooked chicken liver and gizzard, cook for 1 minute and add the blanched vegetables.
    • Add the Chicken powder and season with Salt, pepper and sugar.
    • Add the Knorr Liquid seasoning, poached prawns and cook for about 3 minutes.
    • Add a little water to moisted and slowly stir in some cornstarch slurry to thicken.
    • Add the cashew nuts and toss.
    • Serve as a dish or as a siding.