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
Instructions
- Shell the prawns, leaving only the little tail end behind. Season prawns with combined marinade and seasoning for at least an hour.
- 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.
- 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.
