Butter Prawns

A relatively recent Manasian creation, this combines traditinally Malay, Chinese, Indian and Western ingredients.

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

Preparation
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.
Serve immediately.

Recipe taken from
The Food of
Malaysia
Authentic Recipes from the Crossroads of Asia
Recipes by the cooks of Bon Ton Restaurant, Kuala Lumpur and Jonkers Restaurant, Malacca.
Food photography by Luca Invernizzi Tetttoni.
Introduction and edititng by Wendy Hutton.
Published by Periplus Editions