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]
400 gm medium large prawns - trimmed head and rinse
some oil for pan frying
a few blades pandan leaves - cut 1 inch length
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
- In a large bowl, combine marinade with prawns. Mix well and marinate for at least 15 minutes or longer time.
- Heat a non-stick wok, add oil and pandan leaves, then the prawns. Fry for 2 minutes on each side.
- Drizzle some water over prawns and fry until prawns are cooked through.
- Dish up, serve immediately.