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Malaysian Recipe : Oatmeal Prawns


  • 500g large prawns
  • 1 tsp salt
  • Dash of pepper
  • Oil for deep frying
  • 3 tbsp oil
  • 1 tbsp margarine
  • 2 tbsp oatmeal
  • 1 stalk curry leaves, stalk removed
  • 3 egg yolks, lightly beaten with a pair of chopsticks
  • 10 bird’s eye chillies, finely sliced
  • ½ tbsp evaporated milk


  • ½ tbsp sugar
  • ½ tsp salt to taste
  • ½ tsp chicken stock granules


  1. Trim prawn feelers with kitchen scissors and snip off the sharp bits on the head. Leave the shell and tail intact. Season prawns with salt and pepper for 20-30 minutes.
  2. Heat oil for deep-frying and fry seasoned prawns until just cooked. Drain.
  3. In a wok or deep frying pan, heat margarine and 1 tbsp oil until hot. Pour beaten egg yolk in a thin stream into the wok from a height.
  4. Use the back of a big ladle to swirl the egg yolk mixture around to form strands. Drain the strands in a colander and set aside.
  5. Heat 2 tbsp oil in a wok and fry curry leaves and 1 tbsp oats.
  6. Add in the bird’s eye chillies and seasoning. Add in the prawns and evaporated milk. Over high heat, toss the mixture until fragrant.
  7. Stir in the remaining oats and fry until crispy. Return the egg yolk strands to the wok.
  8. Fry briskly, then dish up and serve immediately.

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Last Modified: 11/27/11.