Ingredients A :-
300g medium-sized prawns (feelers trimmed, leave shells on)
100g sotong or squids (remove membranes and ink sacs, rinsed, cut into rings)
100g freshly grated coconut shreds
4 long beans (cut into sections)
100ml water
Ingredients B :-
4 sprigs curry leaves
4 big onions (sliced)
1 teaspoon mustard seeds or biji sawi
5 dried chillies (deseeded, rinsed)
3 pips garlic (chopped)
Marinade :-
1 teaspoon salt
1 teaspoon turmeric powder or serbuk kunyit
Seasoning :-
1 teaspoon salt
1 teaspoon sugar
1 teaspoon chilli powder (mixed with a little water to become a paste)
1. Fry coconut shreds over low heat till it turns golden. Remove and keep aside.
2. Mix prawns with marinade for 30 minutes.
3. Heat wok with oil to deep-fry long beans. Remove beans, fry prawns of no.(2) over high heat. Remove cooked prawns, keep aside.
4. Heat wok with very little oil. Saute curry leaves of ingredients (B). Remove, keep aside. Add in garlic, onions and dried chillies to fry. Once onions are well soften, add in mustard seeds and seasoning. Add in squid rings, no.(3), curry leaves, water and no.(1). Stir well, mix and dish up.
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