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Goong Sarong Prawn Wrapped Pandan

Juicy prawns wrapped in fragrant pandan leaves and fried golden — an elegant Thai starter with a pandan-infused dipping sauce.
Print Recipe
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 220kcal

Ingredients

  • 16 large raw prawns peeled, tails on
  • 16 pandan leaves (or banana leaves in strips)
  • 1 tbsp fish sauce
  • 1 tbsp coconut aminos
  • 2 garlic cloves minced
  • White pepper
  • Coconut oil for frying
  • 3 tbsp coconut aminos Dipping sauce
  • 1 tbsp sesame oil Dipping sauce
  • 1 tsp chili flakes Dipping sauce
  • lime juice Dipping sauce

Instructions

  • Marinate the prawns in fish sauce, coconut aminos, garlic, and pepper for 15 minutes.
  • Wrap each prawn tightly in a pandan leaf, securing with a toothpick.
  • Heat oil to 170°C. Fry the wrapped prawns 3–4 minutes until the prawn is pink.
  • The pandan should be slightly charred — this is correct.
  • Mix the dipping sauce ingredients.
  • Serve immediately — guests unwrap to eat.

Nutrition

Serving: 1serving | Calories: 220kcal | Protein: 24g | Fat: 12g | Fiber: 0.5g
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