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

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<

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