Stir-Fried Tapioca Leaves
An irresistibly unique menu of sautéed tapioca leaves for a simple but must-have vegetable dish!
|1 teaspoon||Corn oil|
|1 nos||Red onion, peeled|
|2 cloves||Garlic, peeled|
|50 g||Small prawns, cleaned|
|200 g||Tapioca leaves, boiled and strained|
|2 teaspoons||MAGGI® CukupRasaTM|
|1 piece||Red chilli, sliced|
- Boil the tapioca leaves for 5-10 minutes. Don’t overcook.
- Heat up wok with corn oil, sauté red onions and garlic until aromatic.
- Add the tapioca leaves and water, sauté until soft and green.
- Add red chili and MAGGI® CukupRasaTM, mix well and serve.
Mix with salt to soften the tapioca leaves, then wash and strain.
Energy 39.9 Kcal