Its must eat 🦐🍋

Raw materials to be prepared

Good paste: 1-2 tablespoons (recommended to wrap banana leaves and then grill them on a mild fire to smell first)

Garden chili pepper: 10-15 grains (adjust according to the level of spiciness you like at all)

Thai garlic: 1 head (about 8-10 petals)

Freshly squeezed lemon juice: 3 tablespoons

Beep sugar, or coconut sugar: 1.5 tablespoons

Fish sauce: 1 teaspoon (Taste before adding, because some of the paste is already salty)

Eggplant Bunch: 1-2 tablespoons (add enough dent to crack)

Warm cooked boiled water: 1-2 tablespoons (for adjusting the thickness)

Making steps

1 Pounded Garlic Peppers: Put garlic and chili peppers in the mortar. Pounded as you like. (If you like it very spicy, pounded thoroughly. If you like it spicy in the middle, just pounded enough.)

2 Add the sap and sugar: Add the grilled sap and the sugar peep in. Pounce and stir until the sugar melts silently with the sap.

3 Seasonings: Add lemon juice and fish sauce to it. Let all ingredients go well. Taste three sour, salty, spicy flavors, followed by a sweet and sweet ending.

4 Add warm water and aubergine: If the chili juice is too thick, add the boiled water to it gradually. Then add the aubergine. Gradually use the aubergine as soon as the aubergine is broken. (Mix the aubergine juice with chili sauce. This will help the nooks up.)

5 scoop serve

# Lemon 8 Club # Cooking Club