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Mingus Prawns

From the team who brought you Sassy’s Red comes this delicious recipe for Malaysian-style prawns

Mingus Prawns

From the team who brought you Sassy’s Red comes this delicious recipe for Malaysian-style prawns.

Serves 2

 

12 king prawns, peeled and deveined, tails intact

2 tbsp cornflour

4 cups vegetable oil

8 green beans, cut into 2

1 spring onion, finely chopped

1 tbsp finely diced onion

1 fresh chilli, diced (seeds removed for less fire!)

1 tsp margarine

5 curry leaves

A pinch salt

A pinch sugar

A pinch five-spice powder

1 red capsicum cut into thin slices for garnish

1 Roll prawns in cornflour.

2 Heat oil in wok until a sprinkling of flour bubbles fiercely, then deep fry prawns until golden brown.

3 Add green beans and fry for a few seconds, then drain and set aside.

4 Remove excess oil then reheat wok, add spring onion, onion, chilli, margarine and curry leaves.

5 Add prawns and green beans. Season with salt, sugar and five-spice powder.

6 Serve immediately with fragrant coconut rice or steamed jasmine rice, and garnish with red capsicum.

Recipe courtesy of:

Sassy’s Red

Level 5, Shop 5002,

Westfield Sydney

188 Pitt St, Sydney

02 8072 8072

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