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Making the Dish

  • KNORR SELECTIONS Seasoning Sauce 4300 ml 100.0 g
  • Sugar, granulated 185.0 g
  • Sesame Oil 50.0 g
  • Penne Zitti Rigate, boiled 600.0 g
  • Garlic, minced 20.0 g
  • BEST FOODS Butter Flavoured Margarine 1 kg 8.0 tbsp
  • Curry Powder 2.0 tbsp
  • Chinese Cooking Wine (Shaosing Rice Wine) 4.0 tbsp
  • Evaporated Milk 12.0 tbsp
  • Chilli Paste 4.0 tbsp
  • Chilli Oil 2.0 tbsp
  • White Pepper, grounded 1.0 tsp
  • Green onion, finely sliced 60.0 g
  • Chinese Celery, sliced 60.0 g
  • Young Green Chilli, sliced diagonally 80.0 g
  • Onion, sliced 80.0 g
  • White Stock 200.0 g
  • Knorr Corn Starch, dissolved in water 4.0 tbsp
  • Egg 4.0 egg
  • Shrimps, 20g each, peeled and deveined 12.0 portion
  • Squid, 15g each, cut to 1” ring 12.0 portion
  • Sea Bass Filets, cut to a bite-size, fried to golden 12.0 portion
  • KNORR Aroy Sure All-In-One Seasoning Chicken Flavoured 800 g 85.0 g

Stir-fried curry is from a mix of Indian spices, with Chinese wine to give a nice texture. Can be made more attractive to the cosmopolitan individual by topping on pasta, in the Italian style.



  1. Making the Dish

    • Combine Knorr Oyster Sauce, Knorr Seasoning Sauce, Aroysure All-In-One Chicken Flavoured Seasoning, granulated sugar, sesame oil in a mixing bowl and stir until mixed thoroughly.
    • In a wok over high heat, add margarine and stir fry garlic until golden. Splash and flambé with Chinese cooking wine. Pour in stock. Season with pre-mixed sauce, curry powder, white pepper, chili paste and chili oil. Bring to a boil. Add seafood when the colour starts to change, add evaporated milk.
    • When coming to a boil, lower the heat to a moderate heat. Thicken with egg and Knorr Corn Starch, continue whisk gently while pouring in. Add all vegetables.
    • Drizzle chili oil before removing from heat. Plate on a serving plate with cooked Best Foods Penne Zitti Rigate. Ready to serve.

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