Butter prawns has a combination of sweet, salty and spicy flavours which makes it extremely delicious. The usage of butter adds a fragrant creamy taste that enhances the sweetness of the prawns. Adding toasted grated coconut gives the dish an amazing aroma and a wonderful nutty taste.
This may be the best part of the dish once the prawns are gone! We usually eat every bit of the toasted coconut with rice as it has a delicious nutty and savoury taste that goes very well with plain white rice. Grated coconut can be easily bought fresh in Southeast Asia. Out of Southeast Asia, it can be found in the frozen section at Asian grocers. Otherwise, opt for dessicated coconut as I did in this recipe.
Substitute for curry leaves
Curry leaves are sold fresh or dried at Asian grocers. Read more about curry leaves here. If you don't have it, omit this ingredient from the recipe.
Frying prawns without shell
You may fry the prawns without the shell. Simply dust prawns with corn flour and follow the rest of the steps accordingly. However, the shell adds a better flavour to the dish.
If you are a seafood lover like me, you will definitely love this dish. Every ingredient blends together harmoniously. The toasted desiccated coconut certainly enhances the taste besides adding a fantastic aroma to the dish. Do ensure the freshness of the prawns when preparing this dish.