• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 13-14 large screwpine leaves
  • Some cocktail sticks
  • 13-14 medium large prawns
  • Marinade (grind to a paste)
  • 4 cloves garlic
  • 6-7 shallots
  • 1 stalk lemongrass, sliced thinly
  • Seasoning
  • 1 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • ¾ tsp pepper
  • ½ tsp sugar
  • ¼ tsp turmeric powder
  • ½ tsp curry powder
  • ½ tsp ground black pepper
  • ½ tsp chicken stock granules


  1. Shell the prawns, leaving only the little tail end behind. Season prawns with combined marinade and seasoning for at least an hour.
  2. Fold a nice neat triangle down two-thirds of the screwpine leaf and put in a prawn. Fold the leaf down making sure that the leaf goes round the prawn to wrap it up. Take a cocktail stick and pierce through to hold the package.
  3. Heat oil in a wok and deep-fry the pandan prawns in batches for 5-6 minutes or until done. Dish out and serve immediately.

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