All Food Recipes

This is very hot dish, because of the chillis in the bumbu. If you don’t like very hot food, leave out some or all of the chillis and use a litlle paprika instead.

Ingredients:
500 g (1 lb) prawns-use green, uncooked prawns if possible

For the batter:
2 tbs rice flour
1 tbs cornflour
1 tsp ground coriander
1 clove garlic, crushed
1/2 cup santen (coconut milk)
Salt and pepper

Mix the ingredients of this batter well, and put the prawns into it. Leave them there for at least 15 minutes. Then heat 1 or 1.5 cups of vegetable oil in a wok. Fry the prawns, 6 or 7 at a time, till they are golden brown and crisp. Keep warm.

For the Bumbu:
10 shallots (not onions)
4 green chillis, or red chilli, but not pimiento
1 tbs brown sugar (optional)
1 tbs sweet soya sauce
Salt if necessary
Vegetable oil

Seed the chillis and slice them and the shallots finely. Fry them in a little oil for about 2 minutes; then add the soya sauce and sugar, and mix well. Just before serving, put in the fried prawns and stir them around so that they are all well coated with the bumbu. Less, exotically, cod can be cooked this way if it is cut up into cubes. Even cauliflower, believe it or not, is delicious if cut it into small flowerets and cook it by this method.