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Red Curry Pandan Prawns | Marion's Kitchen

Name: Red Curry Pandan Prawns | Marion's Kitchen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Makes 12
Ingredients: 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

Prep Time

10m

Cook Time

20m

Total Time

30m

This Red Curry Pandan Prawns recipe from Marion's Kitchen features succulent prawns marinated in a flavorful mixture of Thai Red Curry Paste, garlic, oyster sauce, and more. Wrapped in fragrant pandan leaves and deep-fried to perfection, these prawns make a delicious dish, especially when paired with the savory soy-based dipping sauce.

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Ingredients

Servings: Makes 12

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12 large prawns, peeled, tails intact, deveined

12 fresh pandan leaves*

vegetable oil, for deep-frying

1 tbsp Marion’s Kitchen Thai Red Curry Paste

4 garlic cloves, peeled

1 tsp whole white peppercorns

2 tbsp sweet dark soy sauce

For the marinade, place the red curry paste in a large bowl. Use a mortar and pestle to pound the garlic, peppercorns and a pinch of salt to a rough paste. Transfer the garlic mixture to the bowl with the curry paste, followed by the oyster sauce and sugar. Mix until well combined. Add the prawns and mix well until they’re all evenly coated.

Fold a prawn in half, then place at the bottom of a pandan leaf. Roll the leaf around the prawn to wrap it, leaving the tail protruding. Use a toothpick to secure the pandan leaf. Repeat with remaining prawns and pandan leaves. You can use these straightaway or prepare them a day ahead and keep them in the fridge until you’re ready to cook.

Preheat a wok filled one-third of the way up with oil over medium heat. The oil is ready to use when a wooden spoon dipped into the oil makes small bubbles.

Meanwhile, make the dipping sauce by placing the ingredients in a saucepan over medium-high heat. Bring to a simmer and cook for 3-4 minutes or until thickened slightly. Allow to cool before serving.

Once the oil is hot, carefully add the prawns, in batches, and cook for 3-4 minutes or until cooked through (the prawns will turn opaque and the pandan leaves will look dark green). Drain on paper towel. Serve with the dipping sauce.

Red Curry Pandan Prawns | Marion's Kitchen

Ingredients

Marinade

Dipping Sauce

Steps

Nutrition Facts

Red Curry Pandan Prawns | Marion's Kitchen

Ingredients

Marinade

Dipping Sauce

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts