Cookings By Maria

Butter Prawn with Desiccated Coconut

• By admin_maria
• May 31, 2016
• No Comments

Delicious butter prawn with desiccated coconut. Mix of Asian taste.  In every bite of the prawns, the aroma of curry leaves, flavor from the roasted desiccated coconut, spicy chilies, some sweet and saltiness is the real kick you will enjoy.

Ingredients:

For marination :

• 500gm Tiger prawn
• 1 Teaspoon tumeric powder
• 1 Teaspoon salt

Other ingredients :

• 3 Tablespoon butter/margerin (or more)
• 6 pcs bird’s eye chilies/cili padi (chopped finely)
• 1 red chili (chopped finely)
• 2 cm ginger (sliced)
• 4 stalk curry leaves
• 1/2 cup of desiccated coconut (kelapa kering)
• 1/2 Teaspoon white pepper
• 1 Teaspoon sugar
• Salt to taste
• 1/3 cup evaporated milk (susu cair)
• Some cooking oil for frying purpose

Let’s cook the Prawn :

Prepare the ingredients as required. Prawns – slit down the back and remove the veins. I prefer to leave the skin on for the prawns, but remove the head shell off ( it has very strong flavor). By keeping the shell on, the shape of the prawn and the moisture can be retained even after the fry. So the option is yours, with shell or without the shell.

Marinate the prawns with 1 teaspoon of turmeric powder and 1 teaspoon of salt.

Set aside for about 5-10 minutes.

Heat some oil in the wok. Use medium-high flame. Once the oil is on high heat, start frying the marinated prawns. It will take about 2 minutes for the prawns to cook .The shell will turn into red pinkish and looks little crunchy on outside. Do not over fry the prawns, as they tend to loose their moisture too fast on the heat. So fry quickly and remove it from wok and place in on a plate lined with kitchen tissue.

Get ready with sauteing ingredients. It’s optional to use either butter or margarine. If it’s salted butter, then watch out the amount of the salt to be added on overall cooking process.

Heat up the cooking pan with butter (low-medium heat only). Start sauteing with sliced ginger, chopped chilies and curry leaves.

Just about 1 minute, add in the desiccated coconut. Desiccated coconut can easily over burned, so stir well, till it slightly has the roasted aroma. Give a good stir for another 1 minutes.

Add in the fried prawns and white pepper into the pan and give a quick stir. Add some salt as well, as per your taste.

Then pour in the evaporated milk (susu cair). Stir the prawns gently together with other ingredients . Add in sugar (about 1 teaspoon). At this stage, the evaporated milk will blend together all the flavors from the ingredients. Continue stirring and cook well for about 3-4 minutes. If you noticed the prawns and other dry item doesn’t mix/blend well, then add in a little more additional evaporated milk. This is just to ensure that the flavors are blended well to each other.

Off the heat and it’s ready to serve hot.

My all time favorite, Butter Prawns with Desiccated Coconut.