Butter Prawns

Ingredients

200 grams tiger prawns- keep head and tail, but cut the back with scissors to remove the vein

3 tablespoons sunflower oil

2 shallots, finely sliced

2 cloves of garlic, finely sliced

1/2 red chilli, finely sliced

a knob of butter and a bit more

1 teaspoon dark soy

Heat the oil in a wok.

Fry each tiger prawn for 1.5 minutes on either side.

Drain the oil and add butter to the work.

Fry the shallots,garlic and chilli for 1 minute

Fry the curry leaves for a minute until fragrant

Add the dessicated coconut to the wok and fry for 2 minutes until brown

Put the prawns back into the wok

Add the dark soy and rice wine

Stir for a minute

40 servings

Sunday, January 2, 2011 - 2:06am