The other day I bought some prawns and was in an experimental mood. The first thought that crossed my mind was Malay cusine. The only hitch was to search for a recipe that didn’t require lime leaves or lemon grass or shrimp paste. Thankfully, I didn’t have to look for long. Found an ideal recipe but was confused by the name. I had to double check on google to ensure that it was indeed an authentic Malay dish.
The best part of Malay cuisine is that it has a lot of similarity to South Indian preparation. This dish is served with egg floss in some parts of Malaysia. Those looking to prepare “something different” should give this a go. Ideally this dish should be consumed hot to experience the crunchiness of the prawns.
Source: Rasa Malaysia
- 450 gms Prawns
- 3 tablespoons Butter
- 6 Finely chopped bird's eye chilies
- 3 sprigs Curry leaves
- 3 - 4 cloves Finely chopped garlic
- 1/2 teaspoon Salt
- 1 teaspoon Sugar
- 1/2 teaspoon Soy sauce
- 1 tablespoon Chinese cooking Wine (rice wine preferred)
- 6 tablespoons Grated Coconut
- 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.