BUTTER PRAWN RECIPE

A popular menu in any Chinese Restuarant. I love this crunchy a bit hot with some bird's eyes chili and curry leave. A good combination with any meals.

Butter Prawn - Heavily adapted fromrasamalaysia.com

Ingredients:

1 kg  large prawns

Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
6 tablespoons of grated coconut (dry fried until golden brown)

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

Recipe adapted from “The Food of Malaysia: Authentic Recipes from the Crossroads of Asia.”

Kalau ke mana-mana restuarant Cina...menu ini pasti ada dan psti akan di recommendkan. Memang edap udang digoreng,kemudian dimasak bersama butter dan telur pecah. Untuk menyesuaikan dengan selera kita cili padi dihiris nipis dan daun kari dimasukkan sekali. Saya pernah makan di sebuah hotel tetapi cara dia membuat pukul telur dengan mentega cukup halus seprti juraian rambut. Raanya perlu ada teknik yang sesuai untuk ini. Saya gagal menghasilkan juraian halus tetapi rasanya memang ada sedap kalau yang suka merata.

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