Malaysian Butter Prawns
This is a fabulous recipe using curry leaves and soy sauce – very unusual. India meets China in Malaysia!
Ingredients
500g large prawns
Oil for deep frying
3 tbsp butter
3 fresh bird’s eye chillies, chopped
10-12 curry leaves
3 cloves garlic, chopped
salt to taste
1 tsp palmsugar
½ tbsp soy sauce
1 tbsp rice wine
6 tbsp grated coconut, lightly toasted
Oil for deep frying
3 tbsp butter
3 fresh bird’s eye chillies, chopped
10-12 curry leaves
3 cloves garlic, chopped
salt to taste
1 tsp palmsugar
½ tbsp soy sauce
1 tbsp rice wine
6 tbsp grated coconut, lightly toasted
Steps
1.Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry.
2. Heat oil and deep fry the prawns. Drain and set aside.
3. Heat the butter in a pan, add bird’s eye chillies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant.
4. Add prawns, sugar, soy sauce, wine, and grated coconut.
5. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
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