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Written on 25th July 2025 by John Doe
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Lorem ipsum dolor sit amet consectetur. Lectus natoque nunc volutpat at natoque erat. Tempor sit purus pharetra rhoncus euismod senectus mi semper. Fringilla nunc etiam nunc molestie fermentum lectus vestibulum id ipsum. Lectus quis risus nulla nam ullamcorper. Fringilla duis id ornare tincidunt.
Lorem ipsum dolor sit amet consectetur. Lectus natoque nunc volutpat at natoque erat. Tempor sit purus pharetra rhoncus euismod senectus mi semper. Fringilla nunc etiam nunc molestie fermentum lectus vestibulum id ipsum. Lectus quis risus nulla nam ullamcorper. Fringilla duis id ornare tincidunt risus auctor lobortis pretium. Habitant congue aliquet maecenas suscipit.
- 450g prawns
- 1 teaspoon lime juice
- 1 tablespoon unsalted butter
- 2 tablespoon fresh curry leave
- 3 tablespoon cornstarch
- enough oil for deep frying
- Preheat oven to 180 Celsius (350 Fahrenheit). Mix together oatmeals with melted butter and brown sugar. Spread evenly on a baking sheet and bake for 10 minutes, stirring half way.
- Mix together prawns with lime juice and salt. Set aside for 10 minutes. Then add in egg and corn starch, mix well.
- Heat a pot of oil for deep frying. Once the oil is hot, deep fry the prawns for 30 seconds, or just until the prawns turn pink. Drain over wire rack to remove excess oil.
- Heat butter over medium heat in a wok/frying pan until foamy. Add curry leaves and chilies, fry until the leaves look crispy.
- Reduce heat to medium low. Add the oatmeal topping, mix well. Add the deep fried prawns, stir to coat.
- Remove from heat immediately. Transfer to a serving plate and serve.