Curry leaves lend an Indian influence to this Malaysian seafood recipe, giving the meal a delicious burst of flavor.
- Serves: 4 persons
- 1pound tiger prawns (fresh or frozen)
- 1cup oil (for poaching prawns)
- 1stick (4 ounces) unsalted butter
- 1sprig curry leaves (or to taste, each sprig has about 16 leaves)
- 1teaspoon Chinese rice wine or dry sherry
- 1teaspoon granulated sugar
- ¼teaspoon chili paste with garlic (or to taste)
- 3tablespoons unsweetened coconut milk
- Black pepper (to taste)
- 2tablespoons chopped fresh cilantro (for garnish)
Step 1Gather the ingredients.
Step 2Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.
Step 3Heat 1 cup oil to 350 F. When the oil is hot, add the prawns. Briefly, cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.
Step 4Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine , sugar, and chili paste.
Step 5Stir-fry for about 2 minutes, then add the coconut milk . Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.