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