Instructions: Method:
TRIM and clean prawns. Keep shells intact. Slit the back of the prawns and sprinkle them lightly with salt, pepper and cornflour. Deep-fry prawns till golden.

Put pati santan in a non-stick wok and bring to a simmering boil. Add spices and saute till fragrant and oil rises to the top.

Add in general santan and simmer for 6 to 7 minutes. Add prawns and seasoning. Cook for another 4 to 5 minutes.

Add kaffir lime leaves and sweet basil. Dish out and serve garnished with coriander leaves.

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