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

  • 500g medium large prawns
  • ½ cup tapioca flour
  • ½ tsp salt
  • ½ tsp pepper
  • [Condiments (A)]
  • 1 onion, finely shredded
  • 2 kaffir lime leaves
  • 1 tbsp shredded wild ginger flower (bunga kantan)
  • 1 tbsp chopped red chilli
  • 5 bird´s eye chillies, chopped
  • [Seasoning (B)]
  • 1 lime, squeezed for juice
  • 2 tbsp sugar
  • 1 tsp salt
  • [Sauce (C)]
  • 1 tsp light soy sauce
  • 2 tbsp sugar
  • 2 tbsp honey
  • ½ tsp salt
  • ½ tsp sesame oil
  • ¼ tsp pepper
  • 3-4 tbsp water

Instructions

  1. Trim prawn feelers. Combine tapioca flour, salt and pepper.
  2. oat the prawns with combined tapioca flour. Shake off excess and deep-fry prawns in hot oil until they change colour.
  3. Mix seasoning (B) with ingredients (A) and set aside for at least 30 minutes.
  4. Combine sauce (C) in a wok and bring to a boil until sauce is reduced. Return prawns to the wok.
  5. Toss and fry until the dish turns fairly dry.
  6. Dish up and serve with the condiments.

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