Malaysian-Style Prawns

November 28, 2011

Ditch the weeknight takeaway with these crispy, fragrant prawns, stir-fried with green beans, from Sydney’s beloved Chinta Ria.

Serves: 2


12 king prawns, peeled and deveined

2 tbsp cornflour

4 cups vegetable oil

8 green beans, cut into 2

1 spring onion, finely chopped

1 tbsp finely diced onion

1 fresh chilli, diced (seeds removed for less fire)

1 tsp margarine

5 curry leaves

1 pinch salt

1 pinch sugar

1 pinch five-spice powder

1 red capsicum cut into thin slices for garnish


Roll prawns in cornflour.

Heat oil in wok until a sprinkling of flour bubbles fiercely, then deep fry prawns until golden brown.

Add green beans and fry for a few seconds, then drain excess oil and set aside prawns and green beans.

Reheat wok and add spring onion, onion, chilli, margarine and curry leaves. Add prawns and green beans. Season with salt, sugar and five-spice powder.

Serve immediately with fragrant coconut rice or steamed jasmine rice, and garnish with red capsicum.

Chinta Ria, 2/201 Sussex Street, Sydney. Phone 9264 3211.

What’s your favourite Malaysian recipe?

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