Butter Prawns

  • 500 gm (~1 lb) large prawns
  • oil for deep frying
  • 3 tablespoons butter or ghee
  • 6 bird's eye chilies (chopped)
  • 3 sprigs of curry leaves (use only the leaves)
  • 3 cloves garlic (finely chopped)
  • 1/2 teaspoon salt shopping list
  • 1 teaspoon sugar
  • 1/2 teaspoon soy sauce
  • 1 tablespoon Chinese cooking wine (rice wine preferred)
  • 3 tablespoons of grated coconut (dry fried until golden brown)
  • Freshly prepared Egg Floss
  1. Remove the vein from the shrimp by making a slit down the back of the prawns and then probe the vein to remove. Retain the shell. Pat dry. 
  2. Heat oil and deep fry the prawns. Drain and set aside.
  3. Melt the butter, add bird's eye chilies, curry leaves, garlic, salt and fry for 2 minutes. 
  4. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. 
  5. Place some Egg Floss over the top of the served prawns.
  6. Serve immediately.