Stir-fried potato leaves with prawn paste and satay sauce

Overview

How to cook Stir-fried potato leaves with prawn paste and satay sauce at home

Millet, peppercorns, and some garlic slices
Wash the potato leaves, pick them, drain them and set aside
Prawn paste imported from Thailand, Lee Kum Kee Shacha Sauce
Take a little of each sauce and mix it
Heat a little more oil in the pan, add garlic slices, and sauté the chili until fragrant...
Pour in the sauce and sauté until fragrant
Pour in the potato leaves and fry quickly over high heat
If it is too dry, you can use the sauce bowl to fill some boiling water (it must be boiling water) and stir-fry while adding...
Stir-fry until soft, add appropriate amount of salt, a little sugar and chicken essence, stir-fry evenly...
Take it out of the pan and it will be fragrant...I prefer this between shrimp paste and shrimp paste.