This recipe is best with
Recipe Ingredient
- 350g large prawns
- 1/2 cup tapioca flour
- 1 tbsp butter
- 1-2 tbsp oil
- Spices to be ground:
- 4 shallots
- 4 cloves garlic
- 1 stalk lemon grass
- 2cm piece galangale
- 3cm piece ginger
- 3 red chillies, seeded
- 2 dried chillies, soaked and seeded
- 5 chilli padi
- 3 tbsp salted baby shrimps (cincaluk)
- 3 kaffir lime leaves (daun limau purut), shredded finely
- juice of 1 lemon
- Seasoning:
- 1 tbsp Premium oyster sauce
- 1 tsp chicken stock granules
- 1 tsp sugar
- 1/4 tsp pepper
Instructions
- Clean prawns, slit along the back and remove veins. Season lightly with salt and pepper and coat with tapioca flour. Deep-fry prawns in hot oil for two to three minutes until golden and crispy. Dish out, drain and set aside.
- Heat oil and butter in kuali. Fry ground ingredients until fragrant. Add kaffir lime leaves, lemon juice and seasoning. Add in prawns, stir well to mix, dish out and serve immediately.
