Stir-Fried Prawns with Pandan Leaves

Name: Stir-Fried Prawns with Pandan Leaves (Udang Goreng Bersama Daun Pandan)
Cuisine: Malaysian
Ingredients: Garlic 3 cloves, peeled and finely chopped; Oyster sauce ½ tsp; Golden raisins 4 Tbsp; Ginger 2-cm (1-in) knob, peeled and finely sliced; Egg yolk 1, beaten; Vegetable oil 3 Tbsp; White sesame seeds to garnish, toasted; Corn flour (cornstarch) 1 Tbsp; Lemongrass 2 stalks, bruised; Honey 2 Tbsp; Pandan leaves 2, tied into a knot; Kalamansi lime ½, juice extracted; Shallots 9, peeled and finely chopped; Prawns (shrimps) 500 g (1 lb 1½ oz), cleaned and feelers trimmed; Cooking oil for deep-frying; Tomato 1, quartered; Ground chilli paste 2 tsp; Salt to taste

Udang Goreng Bersama Daun Pandan

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Prawns (shrimps) 500 g (1 lb 1½ oz), cleaned and feelers trimmed
Corn flour<

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Combine prawns, corn flour, egg yolk and oyster sauce in a bowl and mix well. Heat oil in a wok and deep-fry the prawns until golden. Set aside.
Prepare sauce. Heat oil in a wok and stir-fry shallots, garlic, ginger and ground chilli paste until fragrant. Add the pandan leaves, lemongrass, honey and lime juice. Season with salt.
Stir in the fried prawns