Butter Prawns

Butter Prawns is Malaysian creation. The key ingredient of this dish is Curry leaves.

Ingredients:

• Large Prawns - 500gms
• Butter - 4tbsp
• Curry Leaves -2 sprigs
• Red chilli - 1 finely chopped
• Garlic - 4 cloves finely chopped
• Jaggery(gur) / sugar - 1tbsp
• Soya Sauce - 1tbsp
• Desiccated Coconut  - 6tbsp lightly toasted
• Salt to taste 
• Cooking Wine - 1tbsp

Method:

• Wash and clean prawns thoroughly.
• Dry fry the coconut until golden brown.
• Heat butter over low heat (taking care it does not burn). 
• Stir fry the curry leaves, chilli and garlic with a little salt for 2minutes.
• Add the prawns, jaggery, soya sauce and cooking wine.
• Cook the prawns for about 5minutes or till they are well done.
• Now stir in the toasted coconut, toss and cook for more 5minutes.
• Serve immediately.

Note: When cooked, prawns curl-up and turn a reddish pink color.