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21 December 2012,01:00 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Prepare the prawns.
  • Lower the eggs into a saucepan of water and bring to the boil, then reduce the heat and simmer for 5 minutes.
  • Drain, crack the shells slightly and cool in cold water. Peel off the shells.
  • Heat the oil in a wok over a medium heat. The oil must not be too hot. It is ready when a small piece of green bean sizzles immediately when dropped in.
  • Add the eggs carefully and deep - fry for 6 - 8 minutes or until golden brown. Remove and drain on kitchen paper. Deep - fry the prawns for 1 - 2 minutes. Remove and drain.
  • Remove most of the oil but leave in the wok and stir - fry the curry paste over a medium heat for 3 - 4 minutes or until fragrant.
  • Add the beans, fish sauce and sugar or honey and stir - fry for 3 - 4 minutes. Add the prawns, then taste and adjust the seasoning.
  • Spoon the beans and prawns on to 4 warm serving plates, arrange the quail eggs on top.
  • Garnish with kaffir lime leaves.


  • 250 grams medium - sized raw prawns
  • 20 quail eggs
  • Cooking oil, for deep-frying
  • 4 tablespoons red curry paste
  • 250 grams green beans cut into diagonal lengths
  • 2 tablespoons fish sauce
  • 30 grams coconut, palm or brown sugar
  • 6 kaffir lime leaves, finely shredded, to garnish

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