Butter Prawns- Malay Style

By: Mareena Jerrish‎

Ingredients...

Large prawns- 450 gms
Oil for deep frying
Butter- 3 tablespoons
Finely chopped bird’s eye chilies – 6 (you can use any chilli of your choice and adjust according to your taste)
Curry leaves- 3 sprigs
Finely chopped garlic- 3-4 cloves
Salt- 1/2 teaspoon
Sugar- 1 teaspoon
Soy sauce- 1/2 teaspoon
Chinese cooking wine (rice wine preferred)- 1 tablespoon (you could use vinegar or omit this)
Grated coconut- 6 tablespoons

Method

Clean, rinse and pat dry the prawns. Heat oil and deep fry the prawns. Drain and set aside.
Dry roast the coconut and keep aside.
Melt butter in a pan. Add the chopped chilies, curry leaves, garlic and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, salt, wine and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.