Once the casserole dish has preheated, add the peanut oil, shallots, garlic, red chillies, lemongrass and ginger to the dish. Cook over direct high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.
Once the casserole dish has preheated, add the peanut oil, shallots, garlic, red chillies, lemongrass and ginger to the dish. Cook over direct high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.
Once the casserole dish has preheated, add the peanut oil, shallots, garlic, red chillies, lemongrass and ginger to the dish. Cook over direct high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.
If you are using a Weber Pulse: adjust the control knob(s) to one notch greater than medium (230°C- 260°C). Once the casserole dish has preheated, add the peanut oil, shallots, garlic cloves, red chillies, lemongrass and ginger to the dish. Cook over direct medium-high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.
Once the casserole dish has preheated, add the peanut oil, shallots, garlic cloves, red chillies, lemongrass and ginger to the dish. Cook over direct high heat, with the lid closed, for 5 minutes or until the shallots and garlic have turned translucent, stirring occasionally.