MaD aBoUt cOOkinG

• 1kg medium prawns
• 8 cups oil for deep frying
• 50g salted butter or planta margarine
• 3 sprigs of curry leaves
• 1 tsp chopped chilli padi
• 3 cloves garlic (finely chopped)
• 3 tbsp plain flour (Batter)
• 2 tbsp corn flour (Batter)
• 1 egg (Batter)
• 1/2 tsp salt (Batter)
• 1/2 tsp sugar (Batter)
• 100ml water (Batter)
• 1 tsp sugar (seasoning)
• 1 tablespoon Chinese cooking wine (rice wine preferred) (seasoning)
• 6 tablespoons of grated coconut (dry fried until golden brown) (seasoning)

Method:

1. Trim the prawns, wash and drain well
2. Heat oil for deep frying. Coat prawns with batter and deep fry until golden brown and cooked.
3. Melt butter in a wok, saute curry leaves, garlic  & chilli padi until fragrant. Add seasoning, wine, and grated coconut,  prawns & stir fry until well mixed. Serve hot.