1. |
Take the sardines out of the tomato sauce and scrap off some of the tomato sauce. |
2. |
Roll the sardines with the corn flour until covered. |
3. |
Heat oil in a pan. Fry the sardines until golden brown on both sides. Set aside. |
4. |
Put the tomato sauce in a bowl. Add carrot, tomato, Pichaya Lime Juice, sugar, pepper and Pichaya Fish Sauce. |
5. |
Pour the sauce onto the crispy sardines. |
6. |
Serve immediately. |
Serve : |
1 |
|
