Butter Prawns -Varities
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  1. #1

    Default Butter Prawns -Varities

    Butter Prawns


    A relatively recent Manasian creation,
    this combines traditinally Malay, Chinese,
    Indian and Western ingredients.

    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.

    info.......

  2. #2

    Default

    Butter Prawns

    Curry leaves lend an Indian influence to this Malaysian seafood recipe.
    Serves 4

    INGREDIENTS:
    1 pound tiger prawns, fresh or frozen
    1 cup oil, for poaching prawns
    1 stick (4 ounces) unsalted butter
    1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
    1 teaspoon Chinese rice wine or dry sherry
    1 teaspoon granulated sugar
    1/4 teaspoon chili paste with garlic, or to taste
    3 tablespoons unsweetened coconut milk
    Black pepper, to taste
    2 tablespoons chopped fresh cilantro, for garnish

    PREPARATION:
    Rinse the prawns under warm running water and pat dry
    with paper towels.
    Remove the shells from the prawns but leave on the tails.
    Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns.
    Briefly cook the prawns in the hot oil until they turn pink
    (about 1 minute).
    Remove and drain on paper towels.
    Melt the butter in a wok or heavy frying pan over medium-high
    to high heat.
    Add the curry leaves.
    Cook briefly, then stir in the oil-poached prawns,
    Chinese rice wine, sugar, and chile paste.
    Stir-fry for about 2 minutes, then add the coconut milk.
    Heat through.
    Taste and sprinkle with black pepper, if desired.
    To serve, garnish the butter prawns with the chopped cilantro leaves.
    Each serving contains: Calories 354, 2 g Carbohydrates, 19 g Protein,
    30 g Fat, 237 mg Cholesterol, trace Fibre, 210 mg Sodium, 210 mg Potassium.

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