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Butter Prawns with Toasted Coconut Recipe

Butter Prawns with Toasted Coconut Recipe

Butter Prawns with Toasted Coconut Recipe

Ingredients :

    • Large prawns (shrimps) – 500 g, cleaned and feelers trimmed
    • Salt – 1/2 tsp
    • Ground white pepper – 1/2 tsp
    • Cooking oil for deep-frying
    • Butter – 90 g
    • Dry-roasted grated coconut – 60 g, blended in electric blender
    • Sugar – 2 tsp
    • Salt – 1/2 tsp
    • Bird’s eye chillies (cili padi) – 10, fi nely sliced
    • Spring onions (scallions) – 2, chopped
    • Coriander (cilantro) leaves – 2 sprigs, chopped
    • Lime – 1, small, juice extracted

Omelette

    • Eggs – 2, beaten
    • Light soy sauce – 1 tsp
    • Salt – 1/4 tsp
    • Ground white pepper – 1/2 tsp

Method :

    1. Season prawns with salt and pepper. Set aside.
    2. Combine omelette ingredients in a bowl. Heat a fl at-based non-stick pan and pour in one-third of mixture. Tilt pan around to create a thin omelette. Remove from heat and repeat process with remaining mixture. Chop omelettes up into fi ne strips. Set aside.
    3. Heat oil for deep-frying and deep-fry prawns until just cooked. Drain.
    4. Heat butter over low heat, put in toasted coconut, sugar, salt and bird’s eye chilli. Toss well and cook until fragrant. Add fi nely chopped omelette, spring onions, coriander leaves and lime juice.
    5. Add prawns and toss until well coated with omelette mixture. Serve hot.

Preparation time : 15 minutes
Cooking time : 20 minutes
Serves 6