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Butter Prawns w/Curry Leaves

Simply a knockout dish with respect to smell, presentation and taste. This Butter Prawns with Curry Leaves is highly aromatic and taste is truly heavenly.
Posted By: S. Kairod
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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  • 2 cup of desiccated coconut
  • 1 teaspoon kosher salt
  • 5 tablespoon sugar
  • 2 Tablespoons light Aloha shoyu
  • 2 Tablespoons Chinese rice wine or sake
  • 2 lb large shrimps, shells on, heads on, deveined
  • 1 cup of canola oil for deep frying
  • 6 tablespoons unsalted butter
  • 4 red jalapeno chilies – sliced
  • 10 sprigs Hawaiian grown curry leaves
  • 4 cloves of garlic – minced
  • Cilantro

Cooking Process:

1. In a clean pan over medium heat, dry fry coconut till golden and fragrant. Set aside.

2. Mix salt, sugar, soy sauce and rice wine together. Set aside.

3. Clean prawns – trim legs and tentacles, deveined. Keep shells and heads on. Pat dry thoroughly.

4. Heat about ½ inch oil, and fry the prawns in small batches. Drain and set aside. Remove all but 3 Tablespoons of the shrimp oil.

5. Add butter to the pan high heat. Add chilies, curry leaves, garlic and salt and fry for 1-2 minutes.

6. Add sauce mixture. Toss in coconut. Toss in fried prawns.

7. Stir fry over high heat for another 1 min.

8. Garnish with cilantro.