About the Recipe
This popular Singaporean dish is given a healthy twist by boiling instead of deep-frying the prawns.
Ingredients
Prawns (shrimps) – 12, large, peeled, tails left intact
Salt – to taste
Ground black pepper – to taste
Low-fat mayonnaise – 2 Tbsp
Marinade
Margarine – 2 Tbsp
Curry leaves – 30
Lemon grass – 1-2 stalks, tough outer leaves removed, ends trimmed and finely chopped
Bird's eye chillies – 4, finely sliced
Oatmeal – 125 g (4½ OZ)
Sugar – 1 tsp
Salt – a pinch
Preparation
Step 1
Place prawns in a mixing bowl. Season with salt and pepper and leave aside to marinate for 10 minutes.
Step 2
Bring a pot of water to the boil. Place prawns in to cook until they turn pink, then remove from heat, drain and set aside.
Step 3
In a wok, heat margarine over medium heat. Add curry leaves and stir-fry until fragrant, then add lemongrass and chillies and stir-fry for 1 minute. Add oatmeal, sugar and salt and stir to mix well. Stir-fry mixture for 2 minutes, or until oatmeal turns golden brown and crisp. Remove from heat and set aside in a large bowl.
Step 4
Place prawns in a clean mixing bowl and add mayonnaise. Toss until evenly coated. Add oatmeal mixture and toss until prawns are well coated. Serve immediately.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo