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Friday, September 20, 2013

Spicy Pandan Prawns

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
  1. Mix all the ingredients together into a batter.  Add in the prawns.  The consistency should be thick enough to coat the prawns.
  2. 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.
  3. Dish out onto kitchen towel to drain off excess oil
  4. 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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Alice said...

there's this Indonesian dish very similar to the one you made and eat it with sweet soya sauce dip
but no pandan used :)

kitchen flavours said...

This would be great dipped in chilli sauce! Super yummy!
Thank you for linking to CYB!

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Kimmy said...

Hi Alice, do you know the name of this Indonesia dish? With or without sauce they were yummy.

Kimmy said...

Hi Joyce, if you love it more spicy, dipping in chilli sauce would be great.

Kimmy said...

Hi Michelle, thanks for the invite. Will catch up with you on this.

Phong Hong said...

Kimmy, it sounds rather strange that pandan juice is an ingredient in this savoury dish. I am sure it works because my mum likes to add pandan when she cooks curry.

Kimmy said...

Hi Phong Hong, initially I shared the same thought as you. Out of curiosity, I gave it a try. It does gave the fritters a slight fragrance that makes you wonder what's in the spicy batter.

Zoe said...

Hi Kimmy,

I will never think of adding pandan juice into fried prawns. These look yummy!


Kimmy said...

Hi Zoe, me too but now I know some ingredients do work wonders.

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