From the team who brought you Sassy’s Red comes this delicious recipe for Malaysian-style prawns.
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:
Level 5, Shop 5002,
188 Pitt St, Sydney
02 8072 8072