Fragrant Prawns (Udang Sri Wangi)

Bolstered by the wonderful green of the bitter bean, and sweetness from the palm sugar, this elevated prawn dish with fragrant Thai ingredients will add richness to any dinner table.
Cooking Time
40 mins


  • 800g freshwater prawns
  • 1 tsp. oyster sauce (for marinating)
  • 1 drop sesame oil
  • 1 egg, beaten
  • 4 tbsp. corn flour
  • 3 white onions, chopped
  • 3 stems lemongrass, sliced
  • 1 ginger flower, sliced
  • 4 kaffir lime leaves, sliced
  • 8 bird’s eye chili, sliced
  • 8 tbsp. tom yam sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. honey
  • 1/4 cup water
  • 4 tbsp. mayonnaise
  • Ample vegetable oil for frying


  1. Mix freshwater prawns with oyster sauce, sesame oil and beaten egg. Leave prawns to marinate for 10 minutes before mixing in the corn flour. Mix well. Then, fry prawns until cooked for 3 minutes and place them on a plate. Set aside.
  2. Next, dispose most of the oil. Keep a small portion only.
  3. Sauté white onions, lemongrass, ginger flower and chili until fragrant.
  4. Add tom yum sauce, oyster sauce and water, along with the fried prawns and some honey. Toss well.
  5. Turn off the stove. Add in mayonnaise and sliced kaffir lime leaves. Mix well and serve.