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Ingredients
- 500 g shelled king prawns.
- 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 milkBlack pepper, to taste
- 2 tablespoons chopped fresh cilantro, for garnish
Directions
- 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 o il 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 des ired. To serve, garnish the butter prawns with the chopped cilantro leaves.
- Ready to Serve
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