Thai Style Top Shell. I like to order this when I patronize the Zhi Char stall at Sembawang. You can try this at home too. Good on it's own or with a mug of cold beer.
Ingredients:
1 can of top shell (sliced)
1 small red onion (sliced)
1 small Japanese cucumber(diced)
Sauce:
2 tbs of the sauce from the can of top shell. Discard the rest.
2~3 tbs of lemon lime
1 tsp fish sauce
1 tsp castor sugar
3 tbs Thai chilli sauce
2 chilli padi (chopped) ~ can be omitted if you don't fancy it too spicy.
(Combine all of the above and mix well)
Pour sauce onto the ingredients and mix well. Chill in fridge (Note: 1 to 2 hours is sufficient. The vegetables will produce moisture with prolong chilling). Serve when chilled.
Enjoy!
Ingredients:
1 can of top shell (sliced)
1 small red onion (sliced)
1 small Japanese cucumber(diced)
Sauce:
2 tbs of the sauce from the can of top shell. Discard the rest.
2~3 tbs of lemon lime
1 tsp fish sauce
1 tsp castor sugar
3 tbs Thai chilli sauce
2 chilli padi (chopped) ~ can be omitted if you don't fancy it too spicy.
(Combine all of the above and mix well)
Pour sauce onto the ingredients and mix well. Chill in fridge (Note: 1 to 2 hours is sufficient. The vegetables will produce moisture with prolong chilling). Serve when chilled.
Enjoy!
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