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INGREDIENTS 1:
4 prawns
4 scallops
4 squids

INGREDIENTS 2:
1/6 green pepper, cubed
1/6 red pepper, cubed
1/6 onion, diced
10g pineapple, cubed
5g lemongrass, sectioned

SEASONINGS:
4 tbsp Yeo’s Satay Sauce
2 cups chicken broth
1 tbsp evaporated milk
1 tbsp coconut milk

PREPARATION METHOD:
- Heat the frying pan over high heat.

- Deep fry ingredients (1) until golden brown and set aside.

- Stir-fry ingredients (2) until fragrant, pour in seasonings and bring to a boil.

- Return seafood and stir-fry until done. Serve hot.

SERVES: 4

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