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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
20g garlic
30g shallots
1 stalk lemongrass


20g sugar
5g msg
2 tbsp blended oil
2 tbsp Rasaku coconut milk

  1. Blend the fillings. Then, stir them until fragrant with low flame. Next, add in seasoning and dish them. Set aside.
  2. 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.

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