INGREDIENTS:
Set A:
2 Tbsps. UFC Hapi Fiesta Vegetable Oil, divided
2 Tbsps. butter, divided
4 cloves garlic, minced
1 pc. white onion, chopped
Set B:
2 pcs. large shrimps, tendrils trimmed, tails on
1 tsp. UFC Ground Pepper, or to taste
1 tsp. UFC Garlic Powder
1 tsp. UFC Chili Flakes (optional)
Set C:
1 pc. large carrot, cubed
200 grams UFC Golden Sweet Whole Corn Kernels
Set D:
1 small can evaporated milk
1 pack UFC Ready Recipes Gata Mix
1 tsp. paprika
1/4 cup UFC Sweet Chili Sauce
1 stalk onion leeks, sliced diagonally
PROCEDURE:
A. In a pot, heat 1 Tbsp. UFC Hapi Fiesta Vegetable Oil and 1 Tbsp. butter over medium heat. Add onion and garlic, and cook, stirring regularly, until softened.
B. Add shrimps. Cook, stirring occasionally, until shrimps change color and are cooked through. Add UFC Ground Pepper, Garlic Powder and Chili Flakes. Set aside.
C. In the same pan, heat remaining oil and butter, add UFC Golden Sweet Whole Corn Kernels and carrots. Cook, stirring regularly, until softened. Set aside.
D. For the sauce: In the same pan, combine UFC Ready Recipes Gata Mix and evaporated milk, and bring to a simmer.
E. Add paprika and UFC Sweet Chili Sauce. Lower heat, and continue to cook for about 10 to 15 minutes or until reduced in half and mixture starts to render fat.
F. Plate and garnish with onion leeks. Serve hot.
