• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 500g large prawns
  • 1 cup corn flour or tapioca flour
  • Enough oil for deep-frying
  • 20g shredded coconut
  • 2 stalks lemon grass
  • 1 tsp chopped garlic
  • 10 bird chillies (cilipadi), chopped
  • 2 stalks curry leaves
  • 2 tbsp oil
  • Seasoning:
  • ½ tsp salt or to taste
  • 1 tsp sugar or to taste
  • 1 tsp chicken stock granules


  1. Slit the back of the prawns open and remove entrails. Clean and drain in a colander. Toss prawns in corn flour.
  2. Deep-fry the prawns in hot oil until golden and crispy. Drain on an absorbent kitchen towel.
  3. Dry fry (without oil) the shredded coconut until crispy and golden. Remove and set aside. Heat oil in a wok. Fry garlic, lemon grass, cilipadi and curry leaves till fragrant. Add seasoning and mix. Add prawns and pre-fried coconut. Fry well to combine. Dish up and serve immediately.

You may also like

Leave a Reply

Your email address will not be published.