If any aromatic could lay claim to the title of signature ingredients when it comes to Malaysian food, then surely curry leaves must be the odds-on favourite. Curry leaves lends Southern Indian influences into this Malaysian specialties. There is something about its warm, fragrant-scented curry leaves that even in the non-Asian countries which have growing Asian demographics, you still can find someone is hunting down with bated breath for curry leaves. This is one of the Malaysian delicacies which embraces a mingling of races and encapsulates a wealth of culinary delights. I would say, without going through the hassle of complicated cooking or compromising on the flavors, this easy to whip up butter prawns simply get your mouth watering and your taste buds tantalizing with buttery, sweet, fragrant-scented, spicy and garlicky flavors!
Here's a Malaysian cooking recipe for quick and easy butter prawns with aromatic flavors which make you want a second helping. Enjoy!
1kg medium size prawn, slit down the back and de-vein, the rest of prawn shells left intact, pat dry
8 cups oil for deep-frying
50g salted butter or margarine
1/2 bowl curry leaves
1 tbsp chopped bird's eyes chillies
Batter (Mixed) :
3 tbsp plain flour
2 tbsp corn flour
1/2 tsp sugar
1/2 tsp salt
1 tsp sugar
1. Trim the prawns, wash and drain well. Pat dry with kitchen paper towel.
2. Heat up oil for deep-frying. Coat prawn with batter and deep-fry in hot oil until golden brown and cooked. Dish and drain, set aside.
3. Melt butter in a skillet, saute curry leaves and bird's eye chilies until fragrant. Add in seasoning, prawns and stir-fry until well mixed. Dish up and serve.
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