Butter Prawns

I love to experiment, and “travel” through food–especially since I can’t afford to visit all of the places that interest me. I’m always grateful when people share their culture’s favorite dishes, and even more so if they can teach me how to make them!

I first had Butter Prawns at a Malaysian event that a few of my friends hosted, and I’m throughly convinced that this is one of the best ways to cook shrimp. I don’t make this often, but when I do it never lasts for very long! You can make this with peeled shrimp, but the heads/shells add so much extra flavor! The shell softens during cooking, so you can practically eat these in one bite– just remove the head, legs and tails first. You won’t want to waste any of the awesome flavor from the butter and toasted coconut–the true star of this dish. There is a perfect balance of flavor at work here, but don’t let the ingredients discourage you– it’s probably the easiest recipe on the blog so far!

Let’s cook.

You’ll need:

2 Lbs Shell-On Tiger Shrimp

2 Cups Un-sweetened Coconut Slivers

2 Tbs Butter

1 Shallot, sliced thinly

1 Tbs Ginger, sliced thinly

1 Tbs Garlic, sliced thinly

4 Stalks Curry Leaves

1/2 Cup Cilantro, chopped

1 Lime, juiced and zested

2 Tbs Soy Sauce

1 Tbs Curry Powder

1/2 Tbs Turmeric

1/2 Tbs Paprika

2 Tbs Flour

1/2 Tsp Sesame Oil

Salt & Pepper to taste

  1. Place a dry frying pan on medium heat, pour in coconut, and spread into a thin layer. Stir occasionally until it starts to turn golden brown, then lower the heat and stir until evenly colored. Remove from the heat, and set aside.
  2. Pat the shrimp dry with paper towels, then use scissors to de-vein them if you wish. Sprinkle lightly with flour, then season.
  3. Place a large frying pan or wok on medium-high heat. Add butter, and stir until it begins to brown, then add shrimp, and spread evenly in the pan. Allow the shrimp to sear on one side before flipping them over.
  4. Stir in Garlic, shallots, curry leaves, soy sauce, and ginger. Continue to stir until the curry leaves begin to curl up. Add sesame oil. Turn off the heat, then stir in toasted coconut, and cilantro. Finish with lime juice and zest before serving.



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