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

Recipe Description

Check out Chef Amy Beh’s fragrant lemongrass prawns recipe. You’re in for a treat with three hearty recipes with big, big flavors.

This recipe was first published in Amy Beh’s column, Cook’s Nook. 

This recipe is best with
Anchor Salted Butter

Recipe Ingredient

  • cornflour, for sprinkling
  • 400g medium-large prawns, well trimmed
  • 2tbsp butter
  • 2tbsp oil
  • 2 pandan leaves, finely shredded
  • 2 kaffir lime leaves, finely shredded
  • 1sprig curry leaves
  • 1stalk lemongrass, finely sliced
  • 2 bird’s eye chillies, sliced
  • 2tbsp quick cooking oats
  • Seasoning
  • 1/2tsp chicken stock powder
  • 1tbsp fish sauce
  • 2tbsp sugar, or to taste


  1. Sprinkle a little cornflour over the prawns. Heat enough oil in a wok and deepfry prawns until just cooked. Dish out and drain well.
  2. Heat a clean wok and add in butter and oil. Stir-fry shredded pandan and kaffir lime leaves, curry leaves, lemongrass, and bird’s eye chillies until aromatic.
  3. Add in oats, seasoning and prawns. Toss, and fry briskly until fragrant and well combined. Dish out and serve hot.
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2 thoughts on “Fragrant Lemongrass Prawns”

  1. E. Tan - January 14, 2020 at 4:37 pm

    Points 2 and 3 are duplicate. Recipe is incomplete

    • ThePragmaticCook - January 15, 2020 at 10:30 am

      Thanks E.Tan for the spot! We have rectified the post – happy cooking!


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