6 prawns (trimmed & deveined with shells & head intact)
1 whole egg
¼ cup (60 ml) buttermilk
4 tbsp rice flour
2 tsp white pepper
salt (to taste)
2 packets nsteum (3 in 1 original)
2 sprig curry leaves
2 chilli padi (sliced)
60 g unsalted butter
¼ cup (60ml) cooking oil (for frying)
In a bowl, add buttermilk and egg. Whisk with a fork. Set aside.
In another bowl, add rice flour, white pepper and pinch of salt. Mix well. Set aside.
Heat up a pan. Add cooking oil.
Dip prawn into buttermilk mixture and coat it with rice flour mixture.
Fry prawn till golden. Repeat process.
Remove and set aside.
In another frying pan, add butter. Leave to melt.