Ingredients- Red capsicums, quartered 4
- Spring onion bulbs, thinly sliced 3
- Rice wine 45 ml
- Olive oil 2 Tbsp
- Thai-Choice Soy Sauce 1/4 cup
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Directions- Place capsicum skin-side up on an oven tray and grill under high
heat until skin blisters and blackens. Place in a plastic bag and stand
for 15 minutes, then peel and cut into thick strips.
- Combine spring onion and wine, stand for 5-10 minutes, then drain and discard.
- Place capsicum on a serving plate, scatter spring onion over and drizzle with oil and Thai-Choice Soy Sauce.
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