A relatively recent Manasian creation, this combines traditinally Malay, Chinese, Indian and Western ingredients.
600 g (1-1/4lb) large prawns
oil for deep frying
2-3 tablespoons butter
15 birds's eye chillies, roughly chopped
10-15 sprigs curry leaves
2 cloves garlic, finely chopped
1/2 teaspoons salt
2 tablespoons sugar
1/2 teaspoon light soy sauce
1/2 teaspoon chinese wine
1/2 grated coconut, dry fried until golden
Remove heads from the prawns but leave on shells.
Slit dow the back to remove intestinal tract, trim feelers and legs and dry parwns thoroughly.
Heat the oil and deep fry the prawns.
Drain and reserve.
Melt the butter, and chillies, curry leaves, garlic and salt and fry for 2 minutes.
Add prawns, sugar, soy sauce, wine and grated coconut.
Cook over high heat for 1-2 minutes, stirring frequently.