Butter Prawn
Ingredients
The Prawns
The Sauce
-
1
tablespoon
oil
-
3
tablespoons
unsalted butter
-
3
cloves
garlic, finely chopped
-
3
sprigs
curry leaves
-
1-2
small
bird's eye chilies, pounded (optional)
-
1
tablespoon
oyster sauce
-
1
tablespoon
Chinese cooking wine
-
1
teaspoon
sugar
-
3
dashes
ground black pepper
-
6
tablespoons
grated coconut, dry fried until golden brown
Instructions
- Prepare the prawns by leaving the heads and shells on, removing the eyes, cutting the legs, and slitting the back to remove the veins. Pat dry.
- Heat oil in a skillet and pan-fry the prawns until the shells turn white but are not fully cooked. Drain and set aside.
- Melt the butter in the skillet, then add garlic, curry leaves, and bird's eye chilies (if using). Stir-fry for 1 minute until aromatic.
- Add the prawns back to the skillet along with oyster sauce, cooking wine, sugar, black pepper, and grated coconut.
- Cook over high heat for 1-2 minutes, stirring frequently, then serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
258
Total fat
18g
Total carbohydrates
6g
Total protein
16g
Sodium
769mg
Cholesterol
165mg
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