Butter prawns (Nai yow ha)

AT A GLANCE

  • Serves 6 people

  • 500 gm medium green prawns
  • For frying: vegetable oil
  • 2 egg yolks, lightly beaten
  • 90 gm butter, coarsely chopped
  • 50 curry leaves
  • 5-12 small red chillies, coarsely chopped
  • 1 clove garlic, finely chopped
  • ½ tsp light soy sauce
  • 30 gm desiccated coconut, toasted
  • 2-3 tsp white sugar, to taste
01   Season prawns with sea salt and freshly ground black pepper. Set aside for 10-15 minutes.
02   Heat 5cm of oil in a wok over medium-high heat, add prawns and fry, in batches, for 2 minutes or until just cooked. Remove and drain on absorbent paper.
03   In a clean wok heat 1 tbsp vegetable oil. Add a pinch of salt to yolks, add to wok and stir briskly with a fork to form strands. Remove.
04   Melt butter in wok over medium-high heat and fry curry leaves for 10 seconds, then add chilli and garlic, fry for 1 minute or until fragrant. Add prawns, soy sauce and coconut, cook for 1 minute, stirring frequently. Add egg and sugar and toss. Season and serve immediately.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

MICHELE FINATO

Drinking Suggestion:

A REALLY RIPE, TROPICAL-FRUITY VERDELHO. , suggested by MAX ALLEN

FEATURED IN

Apr 2007

Apr 2007

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