Monday, 4 August 2008

Malaysian Butter Prawns

Butter Prawns is a Malaysian dish that you can cook outside on your barbeque in a cast iron frying pan – it's quick, simple and absolutely delicious!

1 ¼ lb large prawns
oil
2 – 3 tbsp butter
1 hot red chilli pepper
sprigs of curry leaves if you have them (can be found in speciality stores)
2 cloves garlic, finely chopped
½ tsp salt
2 tbsp sugar
½ tsp light soy sauce
½ tsp chinese wine
½ grated coconut, dry fried until golden

Remove the heads from the prawns but leave on the shells. Slit down the back to remove the intestinal tract, trim feelers and legs. Heat the oil and fry the prawns. Drain and put to one side.
Melt the butter, add the chilli, curry leaves, garlic and salt, and fry for 2 mins. Add the prawns, sugar, soy sauce, wine and grated coconut. Cook over a high heat, serve immediately.

Try this dish with one of the rosés from our selection of award winning Bordeaux Rosés and Clairets (£68.99)! These lovely summer wines are all top of their class and are the favourites of well known wine critics. We are releasing them at a saving of £30 off the recommended retail price as a summer treat which will go perfectly with your barbeque. Enjoy!

Images courtesy of www.flickr.com

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