• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
Print

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. 

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

Instructions

  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. 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.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *