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Mingus Prawns

Enjoy this home-cooked prawn dish with fragrant coconut rice or steamed jasmine rice.


  • 12 king prawns, peeled and deveined

  • 2 tbsp cornflour

  • 4 cups vegetable oil

  • 8 green beans, cut into 2

  • 1 spring onion, finely chopped

  • 1 tbsp finely diced onion

  • 1 fresh chilli, diced (seeds removed for less fire!)

  • 1 tsp margarine

  • 5 curry leaves

  • 1 pinch salt

  • 1 pinch sugar

  • 1 pinch five-spice powder

  • 1 red capsicum cut into thin slices for garnish


  • 1.

    Roll prawns in cornflour.

  • 2.

    Heat oil in wok until a sprinkling of flour bubbles fiercely, then deep fry prawns until golden brown.

  • 3.

    Add green beans and fry for a few seconds, then drain excess oil and set aside prawns and green beans.

  • 4.

    Reheat wok and add spring onion, onion, chilli, margarine and curry leaves.

  • 5.

    Add prawns and green beans. Season with salt, sugar and five-spice powder.

  • 6.

    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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