Butter Prawns

Name: Butter Prawns
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: Malaysia
Ingredients: 600 g (1¼ lbs) large fresh prawns; Oil for deep-frying; 2-3 tablespoons butter; 15 chili padi (bird’s-eye chillies), bruised or left whole; 15 chili padi (bird’s-eye chillies), bruised or left whole; 10-15 curry leaves; 3 cloves garlic, minced; ½ teaspoon salt; 1 cup (100 g) fresh grated coconut, dry-fried until golden brown; 1 teaspoon rice wine; 1 tablespoon sugar; ½ teaspoon soy sauce

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
30 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

A relatively recent Malaysian creation, this dish combines traditional Malay, Chinese, Indian and Western ingredients, highlighting the fresh seafood available all year from the waters surrounding Malaysia.

Ingredients

600 g (1¼ lbs) large fresh prawns
Oil for deep-frying
2-3

Asia
Malaysia
India
Fish course
Pescatarian
Low carb
High protein
Low calorie

Method

Slice the prawns lengthwise, through the shells, and gently devein them. Then trim the feelers and the legs. Then pat the prawns dry with paper towels and deep-fry them in hot oil until golden brown, about 3 minutes. Remove from the oil and set aside to drain.
Melt the butter in a saucepan and sauté the chillies, curry leaves, garlic with the salt for 2 minutes. A