Julie Lin served up tasty Singapore butter prawns with cucumber salad on Saturday Kitchen.

The ingredients are: 600g raw tiger prawns, de-veined and shells on, 1 tsp salt, 1 tsp caster sugar, 2½ tbsp plain flour, 2½ tbsp cornflour, 1 free-range egg, beaten, 1½ tbsp vegetable oil, for shallow frying and frying, 30g golden syrup flavoured oats, 50g unsalted butter, 15 fresh curry leaves, 2 fresh red bird’s-eye chillies, sliced, 1½ tbsp chicken bouillon powder and steamed Jasmine rice, to serve.

For the cucumber: 2 large cucumbers, 1½ tsp fine salt, 1 tbsp caster sugar, 1½ tbsp rice vinegar (or white vinegar), 1½ tbsp tahini (or Chinese sesame paste), 1–2 tsp light soy sauce, 1 red chilli, finely sliced (or ½ to 1 tsp chilli flakes), 1–2 tbsp cucumber brine (reserved from salting), 1 tbsp toasted sesame oil, small handful fresh coriander, finely chopped, toasted sesame seeds, to serve and Korean red chilli flakes, to serve.

See recipes by Julie in her book titled: Sama Sama: Comfort food from my Malaysian-Scottish kitchen available from Amazon now.