Butter prawns has sweetness, saltiness and spiciness all at the same time. The usage of butter adds a fragrant creamy flavour to enhance the sweetness of the prawns. Butter prawns with toasted grated coconut adds a delicious aroma and wonderful nutty taste to the dish.
Grated coconut can be easily bought fresh in Southeast Asia. Out of Southeast Asia, grated coconut can be bought in the frozen section in Asian grocers. Otherwise, opt for dessicated coconut as I've used in this recipe.
Curry leaves are sold fresh or dried in Asian grocers. Read more about curry leaves here. If you don't have it, omit this ingredient from this recipe.
You may fry the prawns without the shell on. Simply dust prawns with corn flour and follow the recipe accordingly. The shell adds better falvour 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. 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.