Butter Prawns
Curry leaves lend an Indian influence to this Malaysian seafood recipe, giving the meal a delicious burst of flavor.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients.Step 2
Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.Step 3
Heat 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 4
Melt 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 5
Stir-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.