1. Food

Butter Prawns

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Curry leaves lend an Indian influence to this Malaysian seafood recipe.

Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

  • 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

Preparation:

Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.

Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns. Briefly cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.

Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine, sugar, and chile paste.

Stir-fry for about 2 minutes, then add the coconut milk. Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

Each serving contains: Calories 354, 2 g Carbohydrates, 19 g Protein, 30 g Fat, 237 mg Cholesterol, trace Fibre, 210 mg Sodium, 210 mg Potassium.

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