Curry leaves lend an Indian influence to this Malaysian seafood recipe.
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
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.
Yield: 4 Servings