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.
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.
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.
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.
Butter Prawns is also known as: Udang Mentega
In a pan, lightly toast desiccated coconut over low heat until light brown. Set aside.
Coat prawns with corn flour. Fry prawns and remove from pan.
In a clean pan, melt butter over low to medium heat. Add garlic, shallots, curry leaves and bird eye chillies. Season with some salt and sugar. Stir fry the ingredients until curry leaves curl.
Add fried prawns, desiccated coconut and soy sauce. Mix well and serve.