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Butter Prawns

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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.

 

 

Butter Prawns

Source: Rasa Malaysia

Butter Prawns

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

 
 
Note:
1. You could use vinegar or omit Chinese cooking wine.
2. You can use any chilli of your choice and adjust according to your taste.

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