Enjoy this home-cooked prawn dish with fragrant coconut rice or steamed jasmine rice.
Roll prawns in cornflour.
Heat oil in wok until a sprinkling of flour bubbles fiercely, then deep fry prawns until golden brown.
Add green beans and fry for a few seconds, then drain excess oil and set aside prawns and green beans.
Reheat wok and add spring onion, onion, chilli, margarine and curry leaves.
Add prawns and green beans. Season with salt, sugar and five-spice powder.
Serve immediately with fragrant coconut rice or steamed jasmine rice, and garnish with red capsicum.
Recipe courtesy of Sydney restaurant, Chinta Ria
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