Curry leaves lend an Indian influence to this Malaysian seafood recipe.
• 1 pound tiger prawns, fresh or frozen
• 1 cup oil, for poaching prawns
• 1 stick (4 ounces) unsalted butter
• 1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
• 1 teaspoon Chinese rice wine or dry sherry
• 1 teaspoon granulated sugar
• 1/4 teaspoon chili paste with garlic, or to taste
• 3 tablespoons unsweetened coconut milk
• Black pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish
Wash the prawns under warm running water and dry them up with paper towels. Remove the shells from the prawns but leaving behind the tails. Heat the oil up to 350 degrees. When the oil is hot enough, add the prawns into it. Temporarily cook the prawns in the hot oil until they turn pink that is for about 1 minute. Remove and bleed dry on paper towels.
Melt the butter in a heavy frying pan over medium-high to high heat. Add into it curry leaves. Cook briefly, and then mix in the oil-poached prawns, Chinese rice wine, sugar, and chili paste.
Mix and fry it for about 2 minutes, and then add into the mixture the coconut milk. Heat through. Taste and dust with black pepper, if needed. To serve, garnish the butter prawns with the chopped cilantro leaves.
• 1 pound tiger prawns, fresh or frozen
• 1 cup oil, for poaching prawns
• 1 stick (4 ounces) unsalted butter
• 1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
• 1 teaspoon Chinese rice wine or dry sherry
• 1 teaspoon granulated sugar
• 1/4 teaspoon chili paste with garlic, or to taste
• 3 tablespoons unsweetened coconut milk
• Black pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish
Wash the prawns under warm running water and dry them up with paper towels. Remove the shells from the prawns but leaving behind the tails. Heat the oil up to 350 degrees. When the oil is hot enough, add the prawns into it. Temporarily cook the prawns in the hot oil until they turn pink that is for about 1 minute. Remove and bleed dry on paper towels.
Melt the butter in a heavy frying pan over medium-high to high heat. Add into it curry leaves. Cook briefly, and then mix in the oil-poached prawns, Chinese rice wine, sugar, and chili paste.
Mix and fry it for about 2 minutes, and then add into the mixture the coconut milk. Heat through. Taste and dust with black pepper, if needed. To serve, garnish the butter prawns with the chopped cilantro leaves.
