• Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 400g prawns
  • Adequate corn flour for dusting
  • Vegetable oil for deep-frying
  • 50g dragon fruit, diced
  • 1 tbsp cornflour
  • 1 tbsp sesame oil
  • 1 tbsp chopped garlic
  • 1 tbsp minced ginger
  • 2 stalks spring onion, cut into sections
  • (A):
  • 50ml dragon fruit puree
  • 50ml apple cider vinegar
  • (B):
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1/4 tsp pepper


  1. Place prawns in a bowl and add combined ingredients (A). Toss to mix then leave aside for five to 10 minutes.
  2. Just before deep-frying toss the prawns in corn flour. Heat oil in a large saucepan over medium heat until hot. Fry the prawns in batches for two to three minutes or until cooked through. Dish out and drain on absorbent paper.
  3. Heat wok with sesame oil, sauté garlic and ginger until aromatic. Add ingredients (B), dragon fruit and spring onion. Return prawns to the saucepan and toss briefly to combine.

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