Thursday, February 01, 2007

Butter Prawns

I am giving this dish a trail run because I am planning to cook it for our Chinese New Year reunion dinner. Found the recipe in and it used coconut and not egg yolk. I think the ingredient that make this dish a success is the curry leaves. I am lucky to be able to get it from the Indian store here.


1 Ib of large prawns
2 tbsp of corn flour
2 tbsp of butter
5 chili padi (chopped)
2 springs of curry leaves (leaves only)
3 cloves of garlic (chopped finely)
2 shallots (chopped finely)
5 tablespoon of grated coconut (dry fried until golden brown) - can replace coconut with oats
1 tbsp of sugar
a few dash of soy sauce
Salt and pepper to taste

1) Leave prawn head and shells on but cut of the eyes and legs. Remove the veins too.
2) Pat dry and season with salt and pepper. Coat with 2 tbsp of cornflour.
3) Heat some oil in wok and pan fry until it turn red. You can deep fry it too. Drain and set aside
4) Melt butter and add in shallots, garlic, chili padi and curry leaves. Stir fry for 2 min or until fragrant.
5) Add in prawns, coconut, sugar, salt and pepper and a few dash of soy sauce.
6) Cook and keep stirring for 2 minutes.
7) Dish out on serving plate and serve with warm rice.


Anonymous said...

One of my favorite prawn dishes. You make it look SO YUMMY, Gert! Is the recipe an easy one?

ICook4Fun said...

Rita, this is a very easy recipe. I will post the recipe here for you.