10-12 Large prawns
1/2 cup tapioca flour
30g shredded ginger
25g chopped garlic
20g dried prawns, soaked then chopped
2 stalks curry leaves
10 cili padi, chopped
1 tbsp oil
1 tsp sesame oil
Seasoning
1 tbsp sugar
1/8 tsp salt
1/2 tsp pepper
1/2 tsp chicken stock powder
Trim the prawns well but leave shells intact. Dab dry the prawns with paper kitchen towels before tossing in tapioca flour, then shake off any excess flour.
Heat oil in a wok, fry garlic until golden and crispy. Dish out and drain. With the remaining hot oil, fry ginger until crispy and golden brown. Remove and put aside.
Heat oil and sesame oil in a clean wok. Saute dried prawns until aromatic. Add curry leaves and cili padi. Fry for a while then stir in seasoning to mix.
Return prawns to the wok and toss gently until well combined.
Dish out and serve immediately.
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