12 large prawns, peeled, tails intact, deveined
12 fresh pandan leaves*
12 toothpicks
vegetable oil, for deep-frying
Marinade:
1 tbsp Marion’s Kitchen Thai Red Curry Paste
4 garlic cloves, peeled
sea salt
1 tsp whole white peppercorns
3 tbsp oyster sauce
1 tsp sugar
Dipping sauce:
3 tbsp soy sauce
2 tbsp sweet dark soy sauce
¼ cup sugar
2 tbsp water
So good to watch
Its so good to watch marion kitchen.
Flavor explosion
Absolutely exciting and endlessly flavorful! My wife and I just devoured a double batch of these shrimp and we are dying for more already. The depth of flavor belies how simple this recipe is. Absolute winner!