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Prawns-Butter prawns with coconut
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| Butter Prawns Ingredients | |
| 600 g (1-1/4lb) | large prawns |
| oil for deep frying | |
| 2-3 tablespoons | butter |
| 15 birds's eye chillies, roughly chopped | |
| 10-15 sprigs | curry leaves |
| 2 cloves | garlic, finely chopped |
| 1/2 teaspoons | salt |
| 2 tablespoons | sugar |
| 1/2 teaspoon | light soy sauce |
| 1/2 teaspoon | chinese wine |
| 1/2 | grated coconut, dry fried until golden |
Preparation
Remove heads from the prawns but leave on shells.
Slit dow the back to remove intestinal tract, trim feelers and legs and dry parwns thoroughly.
Heat the oil and deep fry the prawns.
Drain and reserve.
Melt the butter, and chillies, curry leaves, garlic and salt and fry for 2 minutes.
Add prawns, sugar, soy sauce, wine and grated coconut.
Cook over high heat for 1-2 minutes, stirring frequently.
Serve immediately.
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