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Ingredients |
500g
(1 lb) green king prawns
2 teaspoons cornflour
1 teaspoon salt
1 egg white
1 teaspoon curry powder
1 large onion
¼
teaspoon sugar
2 teaspoons sate sauce
3 tablespoons cream
½ red pepper
1 cup oil
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Method:
1.
Shell prawns. Using point of small knife, cut each prawn down the
back.
Remove back vein; rinse, pat dry. With sharp knife, make deep slit along
the back of each prawn. Put corn flour, salt and unbeaten egg white into
bowl, mix well. Add prawns, mix well. Allow to stand 1 hour.
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2.
Heat oil in frying pan or wok,
add
prawns, fry quickly for 2 minutes or until prawns are just cooked; remove
from pan, drain well.
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3.
Drain off oil from pan, leaving approximately ¼ cup oil. Add
peeled and chopped onion to pan, saute 2 minutes. Add curry powder and
sugar, stir for 1 minute. Add prawns to pan, stir 1 minute. Add sate sauce
and cream, bring to boil, reduce heat, simmer 1 minute, stirring
constantly. Add seeded and sliced pepper. Remove from heat.
4.
Line serving dish with lettuce leaves, spoon prawns over.
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