• PREP: 20M
  • COOK: 30M
  • SERVINGS: 4
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    INGREDIENTS

  • 500g (1.1lb) raw large prawns, shelled leaving tails intact and deveined
  • 3 large egg yolks
  • 1 1/2 tsp corn starch
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • Oil for frying (approximately 2 cups)
  • 1 jar (340g) WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir Fry Sauce
indochina_cambodian_pineapple_lemongrass_stirfry_sauce-01 shop-01

    PREPARATION

  1. Cut a deep slit down the back of each prawn and flatten cut side slightly with fingers. Pat dry with paper towels.
  2. Beat together egg yolks, corn starch and salt and pepper to form a mixture.
  3. Heat oil until 200 °C (400 °F).
  4. Dip prawns into mixture and fry for 1-2 minutes until golden brown. Drain on paper towels.
  5. Heat WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir Fry Sauce until boiling. Add in prawns and toss until heated through.
  6. Garnish with coriander leaves.
  7. Serve hot with steamed rice.

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Butterfly Prawns with Pineapple Lemon Grass Sauce

Butterfly Prawns with Pineapple Lemon Grass Sauce

Ingredients

  • 500g (1.1lb) raw large prawns, shelled leaving tails intact and deveined
  • 3 large egg yolks
  • 1 1/2 tsp corn starch
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • Oil for frying (approximately 2 cups)
  • 1 jar (340g) WORLDFOODS Indochina Cambodian Pineapple Lemon Grass Stir Fry Sauce
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