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Prawn Preparation

  • Prawns, deveined, head removed 300.0 g
  • Egg White 1.0 pc
  • Rice Flour 50.0 g
  • Oil (for deep frying)

Sauce Preparation

  • Corn Oil 15.0 ml
  • Dari Crème margarine or any brand of unsalted butter 50.0 g
  • Red or Green Finger Chilies, sliced thinly diagonally 10.0 g
  • Curry, Coriander, or Basil Leaves 5.0 g
  1. Prawn Preparation

    • Season the prawns with Knorr Rostip Chicken Seasoning Powder
    • Add the egg white
    • Coat the prawns with rice flour
    • Heat oil to 340F
    • Deep-fry the prawns until crisp and golden brown
    • Set the cooked prawns aside over paper towels until ready to use
  2. Sauce Preparation

    • Heat oil in a small wok
    • Add margarine and stir until to melt
    • Add the curry leaves and the finger chilies
    • Add the fried prawns, gently tossing it with the sauce
  3. Presentation

    • Transfer to a serving plate and serve immediately