12 people made this
About this recipe:
A flavorful prawn dish that combines Malay, Chinese, Indian and Western ingredients. It has to be served immediately or it loses that tasty crunchiness.
600 g large prawns
1 teaspoon (5ml) sesame oil
1 teaspoon salt
1 teaspoon caster sugar
3 tablespoon corn flour
1 tablespoon curry powder
3 garlic cloves, chopped
10 bird's eye chillies, chopped
10-15 sprigs curry leaves, torn
2 tablespoon (30ml) Chinese cooking wine
1 tablespoon (15ml) light soya sauce
3 tablespoon butter
300 g grated coconut, dry fried until golden brown
Oil for deep frying
- Slit down the back of the prawns, leaving the shells intact and devein. Trim the feeler, rinse and pat dry.
- Marinate the prawns with salt, sugar, pepper and sesame oil for 20 minutes.
- Mix the corn flour and curry powder and toss into the marinated prawns.
- Heat oil in wok until hot and deep fry the prawns until just cooked. Drain and set aside.
- Remove oil from wok. Wipe down wok with paper towel and reheat. Add butter and stir fry chopped garlic, chillies and curry leaves until fragrant.
- Add the prawns, cooking wine, soya sauce , salt and sugar to taste. Add the grated coconut, stir frequently and cook over high heat for 1-2 minutes. Serve immediately.
Thanks for sharing ur recipies. However I've used vinegar instead of Chinese wine. It was scrumcious!!!
- 25 Dec 2014
Write a review
Click on stars to rate