Serve : 6
Preparation time : 15 minutes
Cooking time : 20 minutes
Ingredients :
500g large prawns (shrimps), cleaned and feelers trimmed
1/2 teaspoon salt
1/2 teaspoon ground white pepper
cooking oil for deep-frying
90g butter
60g dry-roasted grated coconut, blended in electric blender
2 teaspoons sugar
1/2 teaspoon salt
10 bird's eye chillies (cili padi), finely sliced
2 spring onions (scallions), chopped
2 sprigs coriander leaves, chopped
1 small lime, juce extracted
Omelette
2 eggs, beatem
1 teaspoon light soy sauce
1/4 teaspoon salt
1/2 teaspoon ground white pepper
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Method :
- Season prawns with salt and pepper. Set aside.
- Combine omelette ingredients in a bowl. Heat a flat-based non-stick pan and pour in one-third of mixture. Tilt pan around to create a thin omelette. Remove from heat and repeat process with remaining mixture. Chop omelettes up into fine strips. Set aside.
- Heat oil for deep-frying and deep-fry until just cooked. Drain.
- Heat butter over low heat, put in toasted coconut, sugar, salt and bird's eye chilli. Toss well and cook until fragrant. Add finely chopped omelette, spring onions, coriander leaves and lime juice.
- Add prawns and toss until well coated with omelette mixture. Serve hot.
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