Malaysian-Style Butter Prawns

Ingredients

200 grams tiger prawns- keep head and tail, but cut the back with scissors to remove the vein
3 tablespoons sunflower oil
2 shallots, finely sliced
2 cloves of garlic, finely sliced
1/2 red chilli, finely sliced
a knob of butter and a bit more
1 teaspoon dark soy
2 1/2 tablespoons dessicated coconut

Preparation

1
Heat the oil in a wok.
2
Fry each tiger prawn for 1.5 minutes on either side.
3
Drain the oil and add butter to the work.
4
Fry the shallots,garlic and chilli for 1 minute
5
Fry the curry leaves for a minute until fragrant
6
Add the dessicated coconut to the wok and fry for 2 minutes until brown
7
Put the prawns back into the wok
8
Add the dark soy and rice wine
9
Stir for a minute
10
.

Yield:

1.0 servings

Added:

Sunday, January 2, 2011 - 2:06am

Creator:

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