Saturday, June 26, 2010


  • 20 medium prawns
  • 50gm mint leaves (wgt excluding stem)
  • 1 red chilli, sliced
  • 3 cloves garlic, minced
  • 1 tbsp light soya sauce
  • 1 tbsp water
  • 1 tsp sugar
  • 1 tsp sesame oil
  1. Clean, peel and de-vein the prawns. Pat dry with kitchen towels. Marinate lightly with salt & pepper. Keep in the fridge for ½ hour.
  2. Heat up some oil in a frying pan. Layout all the prawns over the pan and let them fry untouched until they turn pink. Flip over the other side and continue frying until the prawns turn pink and curl up. Do not overcook prawn. Dish up and place on kitchen towels to absorb excess oil. Set aside.
  3. Return heat to medium high. With remaining oil in pan, sautée garlic until fragrant. Add in mint leaves, prawns & seasoning. Quickly mix till evenly combined for 1min. Dish up.

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