Malaysian-Style Butter Prawns
By: gee croft
Published: Sunday, January 2, 2011 - 2:06am

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 good handful of curry leaves
a knob of butter and a bit more
1 teaspoon dark soy
1 teaspoon Shaoxing rice wine
2 1/2 tablespoons dessicated coconut
salt

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 Season with salt before serving