TO fry perfectly, make sure there is enough oil in the pan and that it is hot enough before you drop in the battered or breaded food. After frying, drain well on paper towels to remove excess oil and to keep the food crisp.
5 Tbsp cornstarch
1 Tbsp powdered milk
oil for deep-frying
600 grams prawns
2 eggs, beaten
1/4 cup butter
8 curry leaves
2 bird’s eye chilies (siling labuyo)
1 cup quick-cooking oats
2 Tbsp sugar
2 Tbsp chicken powder
* Combine the cornstarch with the milk. Heat oil for deep-frying.
* Dip the prawns in the beaten eggs then in the cornstarch-milk mixture. Deep-fry prawns in hot oil until crisp and golden. Drain on paper towels.
* In another pan, heat the butter then add curry leaves and chilies. Cook until fragrant. Add oats and cook for a few minutes. Add sugar and chicken powder.
* Toss in the prawns and stir-fry until well coated with oats.
(Do not substitute curry powder to curry leaves as they have different flavors.) Serves 6.