In the Kitchen

Butter Prawn

Prep

Less than half hour
|

Cook

Less than half hour
|

Makes

10 servings

Ingredients

    • 1 lb large prawns
    • Oil for deep frying
    • 3 tablespoons butter
    • 6 bird's eye chilies (chopped)
    • 3 sprigs of curry leaves (use only the leaves)
    • 3 cloves garlic (finely chopped)
    • 1/2 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 teaspoon soy sauce
    • 1 tablespoon Chinese cooking wine (rice wine preferred)
    • 6 tablespoons of grated coconut (dry fried until golden brown)

Method

    Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.

    Melt the butter, add bird's eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

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