5 nos tiger prawns (devein and clean them)
5 pc pandan leaves (blanched and rub off the water)
5 sticks coconut twigs
20g dried shrimps
1 pc belacan
30g red chili
1 stalk lemongrass
2 tbsp blended oil
2 tbsp Rasaku coconut milk
- Blend the fillings. Then, stir them until fragrant with low flame. Next, add in seasoning and dish them. Set aside.
- Marinate some chicken stock onto the prawns and stuff in the fillings. After that, string them with coconut twigs and wrap with pandan leaves. Deep fry them until cooked and remove the coconut twig before serving.