Nestum Prawns/Sotong

Nestum Prawns/Sotong 

SERVING : 4 to 5

INGREDIENTS 

• 500g to 1kg prawns/sotong 
• 2 tablespoons all purpose flour + 2 tablespoons corn flour + 1 tablespoon bestari powder + dash of salt and pepper (for coating)  
• Nestum + sugar + salt + black pepper (mix altogether) 
• Oil / butter 
• Garlic 
• Curry leaves (cleaned and remove the stem) 

STEPS

1. Wash and rinse the prawns/sotong. Devein the prawns. I leave only the head and tail. Middle shell is reserved for stock making. 
2. Coat the prawns/sotong with the coating flour mixture. Set aside to dry up a little before deep frying. 
3. Heat up a wok with oil till 50% hot. Add in the coated prawns and sotong. Fry until they are cooked and put aside. 
4. Remove the oil and leave only 1 to 2 tablespoons oil in the wok (if not using butter). 
5. Melt the butter (if not using cooking oil). Stir fry the garlic slightly turn golden brown (don't over cook or you will burn the garlic).
6. Add in the nestum and curry leaves. Everything should look pretty dry and not soaking wet. 
7. When the nestum turns golden brown, add in the fried prawns/sotong. You can turn off the flame at this time. Just coat the prawns/sotong with the nestum. 
8. Serve. 

NOTES

• I don't really remember the exact portion for the ingredients.
• It's quite an easy agak-agak dish. Trust your taste bud.