Classic dish loved by Singaporeans and Malaysians.
Ingredients (makes 4):
For the peanut sauce:
500 grams Raw Farmed King Prawns
50g butter
20 grams of Curry leaves
2 chillies
60 grams of crushed Cereal
1 tsp Sugar
1 tsp Salt
1/2 tsp Ground White Pepper
1 egg
2 tbsp Corn flour
¼ cup cooking oil
METHOD
Combine the crushed cereal, sugar, ½ tsp salt and ¼ tsp pepper.
In a separate bowl combine the egg, ½ salt, ¼ tsp pepper, corn flour and cooking oil. Add the prawns and coat in the mixture.
Heat a pan at medium heat with oil, add the battered prawns once hot. Once the batter turns a golden brown flip over to cook the other side. Remove from the pan when fully cooked and leave to cool.
Remove as much of the oil as possible and stir in the butter until it begins to bubble.
Add in the curry leaves and the chillies.
- Combine the crushed cereal, sugar, ½ tsp salt and ¼ tsp pepper and pour into the pan. Stir until everything is combined. Return the prawns to the pan and the cereal should begin to stick to the prawns. Plate and serve.
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