This easy peasy recipe is a combination of sweet and spicy flavours, a favourite meal I had in Borneo. Using groundnut oil ensures your coconut-coated prawns come out deliciously crispy. Serve with steamed rice and soy sauce.
1 person made this
groundnut oil for frying
seasoned plain flour
2 eggs, lightly beaten
500g king prawns, peeled
fresh curry leaves
1 red chilli, chopped (or to taste)
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Method Prep:20min › Cook:10min › Ready in:30min
Heat oil in wok or deep fryer.
Put the flour, egg and coconut into three separate bowls. Coat the prawns first in flour, then egg, then coconut. Cook in batches of 4 to 6 prawns in hot oil until golden brown.
Pick off curry leaves and deep fry for a few seconds until crisp.
Serve prawns on bed of steamed rice and sprinkle with fried curry leaves and fresh red chilli. Serve with steamed rice and light soy sauce.