Recipe Ingredient
- 400g prawns
- Adequate corn flour for dusting
- Vegetable oil for deep-frying
- 50g dragon fruit, diced
- 1 tbsp cornflour
- 1 tbsp sesame oil
- 1 tbsp chopped garlic
- 1 tbsp minced ginger
- 2 stalks spring onion, cut into sections
- (A):
- 50ml dragon fruit puree
- 50ml apple cider vinegar
- (B):
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1/4 tsp pepper
Instructions
- Place prawns in a bowl and add combined ingredients (A). Toss to mix then leave aside for five to 10 minutes.
- Just before deep-frying toss the prawns in corn flour. Heat oil in a large saucepan over medium heat until hot. Fry the prawns in batches for two to three minutes or until cooked through. Dish out and drain on absorbent paper.
- Heat wok with sesame oil, sauté garlic and ginger until aromatic. Add ingredients (B), dragon fruit and spring onion. Return prawns to the saucepan and toss briefly to combine.
