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1
<strong>Preparation: Cooking Sauce
</strong>
<br><br>
Add 400 ml boiling water to the pot.
<br><br>
Add the <strong>Maggi<sup>®</sup> Ketchup</strong>, <strong>Maggi<sup>®</sup> Chilli Sauce</strong>, <strong>NESTLÉ<sup>®</sup> Lemonade</strong>, plum sauce, and sugar.<br><br>
Whisk until smooth and well combined. Simmer gently for 2–3 minutes, stirring continuously.<br><br>
Bring the mixture to a boil, then remove from heat. Allow the mixture to cool slightly.<br><br>
Store the sauce in an appropriate container for future use.<br><br>
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2
<strong>Cooking: Coating & Deep Fried
</strong>
<br><br>
Place the prepared prawns into a bowl and add the beaten egg mixture.Toss well until the prawns are evenly coated
<br><br>
Lightly coat the prawns with potato mixture, shaking gently to ensure even coverage.<br><br>
Deep-fry the coated prawns in 180°C oil for a few minutes, or until golden brown.<br><br>
Remove from oil, drain excess oil, and set aside for later use.<br><br>
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3
<strong>Cooking: Sitr-Fry Chicken with Sweet & Sour Sauce
</strong>
<br><br>
Heat a wok over medium-low heat and add oil.
<br><br>
Add red onion, red capsicum, pineapple, cucumber. Sauté until fragrant.<br><br>
Pour in 180 ml sweet & sour sauce and stir continuously for about 1 minute, until aromatic.<br><br>
Reduce heat to low. Add the deep-fried chicken and toss gently until evenly coated and heated through.<br><br>
Once cooked, gradually add the potato starch mixture while stirring until the desired consistency is achieved.<br><br>
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4
<strong>Transfer to a serving plate and serve hot.
</strong>
