Crispy Oat Prawns

300g prawns/ mantis prawns
480 ml corn oil
5 cloves shallots, chopped
100g butter
1 bird eye's chilli, chopped
5 curry leaves
25 g oats

Trim the prawns with a kitchen scissors. Split the prawns in half from the back to devein. Pat dry the prawns and deep fry them in hot oil until they are golden brown. Remove and place on absorbent paper to remove excess oil.

Stir fry the chopped shallots until they are fragrant and golden brown. Add butter, the bird eye's chilli, curry leaves and oats and continue to fry till the oats turn crispy and golden brown as well. Add cooked prawns and mix well. Arrange prawns on plate and pour the oats over to serve. This portion serves two.