Half half of oil in a saucepan and sauté the garlic, chilli, coriander roots and lemon grass for 20 seconds.
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| Ingredients to make chlack tortilla to the Ajillo: |
| 2 tablespoons of oil 2 cloves of very fine chopped garlic the white part of 2 stalks of lemon grass chopped 2 roots of chopped coriander fine 2 teaspoons of chopped red chill chopped ½ teaspoon of black pepper 1 tablespoon of fish sauce 2 teaspoons of brown sugar 4 eggs 2 tablespoons of water 2 teaspoons more of fish sauce more onions in julienne to season cigars of coriander to season SERVING GUIDE SAUCE |
Ingredients to make chlack tortilla to the Ajillo:
2. Add the prawns and saute until another color takes.
3. Add the pepper, onion, the spoonful of fish and sugar; Stir well and get it out of the saucepan.
4. Bata the eggs, along with water and the 2 teaspoons of fish sauce until a foam is made.
5. Pour the oil that remains in the saucepan and when it is hot, add the beaten eggs, to curdle.
6. Lift the edges already curdled and let the raw egg run below repeat this operation until the tortilla is fully set.
7. Put 3/4 of the mixture of prawns in the center of the tortilla and double the sides to form a square shape.
8. Place the tortilla in a fountain and put over the rest of the mixture of the prawns.
9. I go with chin-cut onion and with the coriander serve with chin and cooked rice sauce can also be prepared with a seafood combination, such as prawns and scallops
