Fried Prawns With Oats And Pandan (Screwpine) Leaves

Prawn curries as well as prawn sambal are quite common for us at home, therefore this time I cooked prawns in some sort of Chinese style.  Adding pandan leaves gives a unique fragrance. Nothing very complicated or difficult to prepare as I try my best to simplify the recipes I share so that anyone can just follow and do the same.

15 medium size prawns - cleaned, de-vein and leave the tail part on
1 small cup of oats
2 pandan/screwpine leaves - sliced into 1/2 inch length
5-6 birds eye chillies - sliced  thinly (can replace with red chillies)
1 tsp grounded/blended ginger
1 tsp grounded/blended garlic
5 tbsp olive oil
salt to taste

In a heated non-stick pan, fry the oats over low heat.  Keep frying until the color turns brown and looks crunchy.
Remove and keep aside.  Heat oil and when heated, fry the prawns with the ginger and garlic.  Fry for about 5 mins until the prawns are cooked and becomes pink in colour.
 Add in the pandan leaves, chillies and salt to taste.  Keep stirring to blend these ingredient into the prawns.
Lastly, put in the fried oats, stir well and remove from heat.
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