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Friday, April 22, 2016

PANDAN PRAWNS

After trying out several recipes from the following cookbook which turned out well, I tried this Pandan Prawns recipe, too.
No doubt, the prawns are sweet, tasty and aromatic. Love the fragrance of the pandan which blends well with the spices.  
 However, finding the wrapping of the prawns tedious, I slightly changed the method and instead of deep frying them, I pan fried the prawns with some pandan leaves.  Worth giving this dish a try cos' it's NICE.

Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan' [modified]

Ingredients A
400 gm medium large prawns - trimmed head and rinse
some oil for pan frying
a few blades pandan leaves - cut 1 inch length
Marinade Ingredients
1 tsp each of fennel powder and tumeric powder
1/2 tsp salt
1/2 - 1 tbsp seafood curry powder
1 tsp sugar to taste
1/2 tbsp rice flour
  1.  In a large bowl, combine marinade with prawns.  Mix well and marinate for at least 15 minutes or longer time.
  2. Heat a non-stick wok, add oil and pandan leaves, then the prawns.  Fry for 2 minutes on each side.
  3. Drizzle some water over prawns and fry until prawns are cooked through.
  4. Dish up, serve immediately.

I'm linking this post with Cookbook Countdown hosted by 

8 comments:

Cheryl said...

omg, i shouldn't read your recipe at this time :(( so hungry!!!

Karen Luvswesavory said...

Hi Kimmy,
This dish of pandan prawns definitely look inviting. I'm sure perfect with a bowl of rice. You mentioned that "wrapping of the prawns tedious". I've made pandan chicken and wrapped meat individually with pandan leaf. Is this the same from your cookbook?

kitchen flavours said...

A good idea to fry the pandan leave separately. Wrapping the prawns in pandan leaves does sound like a tedious job! The prawns looks delicious!

Kimmy said...

Hi Cheryl, looks appetising and a good variation from the tamarind or sweet sour flavours. Next time. I'll probably make this to serve with coconut cream rice [Nasi Lemak].

Kimmy said...

Hi Karen, prawns are quite delicate and I try not to handle them too much in the process. No, the wrapping is just at the centre part of the prawn with shell intact. There is a Pandan Chicken recipe in this cookbook. Didn't make it cos' I find it oily if deep fried, still prefer the bake version which I prepared before.

Phong Hong said...

Kimmy, this is the first time I see pandan being cooked with prawns. Should be very fragrant and delicious as pandan is always a wonderful addition to spicy cooking.

Kimmy said...

Hi Phong Hong, I find it easier to cook this way and not that messy too when enjoying the prawns, without compromising the taste and flavour.

Margaret said...

Prawns, or shrimp,are absolutely my fave seafood. Now, if I can just find some Pandan....

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