BUTTER PRAWN

 

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 1 lb large prawns
•  oil for deep frying
•  3 tablespoons butter
•  6 bird's eye chilies, chopped
•  3 sprigs curry leaves, use only the leaves
•  3 cloves garlic, finely chopped
•  1/2 teaspoon salt
•  1 teaspoon sugar
•  1/2 teaspoon soy sauce
•  1 tablespoon Chinese cooking wine, rice wine preferred
•  6 tablespoons grated coconut, dry fried until golden brown

 

METHOD

• Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
• Melt the butter, add bird's eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.
• Recipe adapted from "The Food of Malaysia: Authentic Recipes from the Crossroads of Asia."