* Butter Prawns with Curry Leaves

Posted on September 6th, 2008 by Linda. Filed under Coconut, Curry leaves, Entree, Malaysian, Seafood, Shrimp, Singaporean.

A true fusion of Malay, Chinese, Indian and Western flavors.  It is highly advisable to fry the shrimps with shells on to capture the full flavor of the shrimps.

Chef’s tip: If you prefer to have your dish without the prawn shells, follow these steps: Remove head and shells, leaving tail-on. Separately, fry the shells and heads in a cup of oil. Pass oil through a sift to make a scampi oil. Fry the peeled prawns as main recipe above, however, substitute half the butter with 3 tablespoons of the scampi oil. Reserve remaining delicious scampi oil to toss with pasta or drizzle on fish.


2 cup of desiccated coconut

1 teaspoon kosher salt
5 tablespoon sugar
2 Tablespoons light soy sauce
2 Tablespoons Chinese rice wine or sake

2 lb large shrimps, shells on, heads on, deveined
1 cup of canola oil for deep frying

6 tablespoons unsalted butter
4 red jalapeno chilies – sliced
10 sprigs of Indian curry leaves*
4 cloves of garlic – minced

Preparing the mise en place
1.    In a clean pan over medium heat, dry fry coconut till golden and fragrant.  Set aside.
2.    Mix salt, sugar, soy sauce and rice wine together.  Set aside.
Preparing the prawns
3.    Clean prawns – trim legs and tentacles, deveined.  Keep shells and heads on. Pat dry thoroughly.
4.    Heat about ½ inch oil, and fry the prawns in small batches.  Drain and set aside.  Remove all but 3 Tablespoons of the shrimp oil.
5.    Add butter to the pan high heat.  Add chilies, curry leaves, garlic and salt and fry for 1-2 minutes.
6.    Add sauce mixture.  Toss in coconut.  Toss in fried prawns.
7.    Stir fry over high heat for another 1 min.
8.    Garnish with cilantro.

Serves: 6

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