When I came across this recipe, I was wondering why on earth add pandan juice in a batter to fry prawns. The original recipe uses medium size big prawns shelled with tail intact. Here, I used small white prawns and fry it, fritter style.
[original recipe from Home Cooking Magazine-with slight modifications]
300 gm small white prawns - shelled [or use 15 medium size prawns]
1/2-1 tsp salt
1 tsp sugar
1 tsp white pepper
100 gm rice flour
30 gm cornflour
1/2 tbsp chilli powder
1 tsp tumeric powder
100 ml pandan juice
1 bunch fresh coriander, chopped
enough water to make a thick batter
- Mix all the ingredients together into a batter. Add in the prawns. The consistency should be thick enough to coat the prawns.
- Heat enough oil in a wok to pan fry or deep fry the prawn batter. Scoop a spoonful of batter and fry until crispy and golden brown.
- Dish out onto kitchen towel to drain off excess oil
- Serve immediately with sweet chilli sauce if prefered.
Notes on Pandan Leaf/Screwpine Leaf
These leaves are native to Malaysia, Singapore, Thailand and Indonesia. Commonly known as Pandan Leaves in Malaysia and screwpine leaves in other countries.
Pandan Leaf/Screwpine Leaf:
- grows in clusters of long sword-like green leaves
- give off a sweet and pleasant fragrance [commonly used in desserts like Pulut Hitam, Bubur Gandum, Red Bean soups etc]
- are ground to extract the deep green coloured juice to be used in various recipes from savoury [such as Coconut milk rice/Nasi Lemak] to sweet ones
- Thais use this herb for Crispy deep-fried Pandan Chicken and Tako
- also used as insect repellent, warding off cockroaches in the home etc.
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