Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Malaysian Butter Prawns
Butter Prawns are considered a modern creation which reflects Malaysia’s cultural diversity.  The contributions of Chinese, Indian, Malay and Western ingredients combine to make this dish a real winner.  The buttery dominance of grated coconut is accented by a hint of fiery chilli and the distinct flavour of curry leaves.

1 ½ lb large tiger prawns
3 - 4 Tbsp butter
8 fresh red bird’s eye chilli, deseeded and chopped finely
10 sprigs curry leaves
4 cloves garlic, finely chopped
½ tsp salt
2 Tbsp brown sugar
½ tsp light soy sauce
½ tsp Chinese cooking wine
¾ cup grated unsweetened coconut
4 Tbsp rice flour
Salt to taste
vegetable or canola oil for deep or shallow frying

1. Toast grated coconut in a dry skillet on medium high heat until golden brown.

2. De-vein prawns and dust with rice flour and a sprinkle of salt.

3. Heat oil and shallow or deep-fry prawns until pink and almost fully cooked.  Remove and set aside on paper towel to drain excess oil.

4. In a clean wok or pan, melt butter, add chillies, curry leaves, garlic, and salt and fry for 2 minutes.

5. Add prawns, sugar, soy sauce, cooking wine and grated coconut.

6. Cook over high heat for about 2 minutes, mixing the ingredients thoroughly and serve immediately.