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

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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.