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.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 450kj
  • Fat Total 50g
  • Saturated Fat 3g
  • Protein 0g
  • Carbohydrate 1g
  • Sugar 0g
  • Sodium 41mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Sydney restaurant, Chinta Ria

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