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Core seasoning: Chubang  Thai sweet chili sauce

Ingredients: 4 tiger shrimps and 6 tiger prawns

Accessories: 300g cauliflower, 10g chilli padi, 10g dried onions, 10g garlic, 10g ginger, 3 fishnet spring roll wrappers, 3 colorful steamed buns, balsamic vinegar, star anise, and peppercorns.

Seasonings: 150g of Chubang Thai sweet and spicy sauce, 15g of Chubang white rice vinegar, 15g of Chubang onion and ginger cooking wine, 10g of Chubang chicken powder, 3g of salt, 30g of white sugar, 50g of Chubang grain blending oil, 10g of Chubang chicken powder bangluxiang

10 grams of pure sesame oil, appropriate amount of sweet milk, a little water starch

Production Method:

1. Peel the shells of the tiger prawns, rinse with water, drain the water, then add salt and Chupang chicken powder and marinate for three hours and set aside;

2. Cut the cauliflower with a knife, slice the dried onions and ginger, mince the garlic, pat the chilli padi and cut into sections for later use;

3. Heat the pot, add a little CHIBANG grain blended oil, sauté the onion, ginger and minced garlic, add the shrimp balls and cauliflower and fry until golden brown;

4. Add Chubang Thai sweet and spicy sauce and stir-fry until fragrant, add appropriate amount of water and sweet milk, then add Chubang white rice vinegar, white sugar, Chubang onion and ginger cooking wine, and chilli padi, cook for two minutes and then add the water starch to thicken the flavor.

Add thick soup to the soup, then drizzle with Chubang's fragrant pure sesame oil and serve;

5. Decorate the edge of the plate with Italian balsamic vinegar, star anise, and peppercorns, place the shrimp balls on the plate, and place the fishnet spring roll wrappers and steamed colorful buns on the edge of the plate.

Features: sour, sweet, spicy, complex and appetizing taste, as passionate as summer.