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

Recipe Ingredient

  • 500g prawns, trim feelers and legs; slit the back, remove entrails, then wipe dry on absorbent paper
  • 2 tbsp tapioca flour
  • 1 egg white
  • 30g Quaker oats
  • 1 piece cream cracker biscuit, crushed
  • 1/4 nori sheet, chopped finely
  • 1 stalk curry leaf, sliced thinly
  • 5 cilipadi, sliced thinly
  • 1 tsp chilli paste
  • 1 tsp toasted sesame seeds
  • 1 tsp castor sugar
  • Salt to taste


  1. Dip prawns into egg white and coat with tapioca flour. Deep-fry for one to two minutes. Remove and drain on absorbent paper.
  2. Combine oats, crushed biscuits, nori, sesame seeds, salt and castor sugar. Mix well.
  3. Heat wok with 2 tsp butter and 2 tsp oil. Saute curry leaves and chilli padi till fragrant. Add chilli paste and combined oats mixture. Fry till crispy.
  4. Add prawns and stir-fry quickly. Dish out and serve.

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