A delightful recipe for fresh crispy prawns that are paired with a divine, flavourful Nonya curry and topped with chopped coriander.
For Curry Sauce: Bring curry paste, chicken stock and lemon grass to a boil. simmer for 15 minutes
Add in the coconut cream and stir well
For the Prawns: Heat oil in a pan
Fry prawns until golden brown in batches so as not to bring down the temperature of the oil too much.
Combine plain flour, salt, white pepper, chilli powder, curry powder, peanut oil. Mix well and coat prawns evenly.
Spoon curry into a bowl and serve with prawns.
Garnish with a handful of chopped coriander