Saturday, 21 December 2013

Malaysian Garlicky Buttered Prawn




Three nights more to go and it's noche buena time.  Time for some quality family bonding over a banquet of  sumptuous food.  Noche buena and Christmas day have always been extra special in our family not only because it's a religious tradition to celebrate the day Christ was born and that it is not only because we are obliged to celebrate it as it is the birthday of our youngest sister but it has become a tradition in our family to be together, gathered around our dining table lined up with whatever food our Mama serves and after which we again gather around our Christmas tree to open our gifts.  Christmases and also New Years are moments when our family is complete and so we take advantage of that. We often look forward to Christmases and New year celebration no matter how simple our "handa" could be.  It's sad however, that I haven't spent several Christmases and New years with my parents and sisters. 

Anyway, should you be banging your head on your stove worrying about what  dish to cook for Christmas,  I can be of help.  You can browse the archive of this blog for hundreds of pork, beef, and chicken recipes you can try.  If you are somewhat like me who has stayed away from pork or other red meat for medical reasons or you are in a red-meat free special diet because if you eat even the tiniest bit of pork or beef, your gut will commit a suicide (no kidding) or whatever reasons you have, I have this delicious shrimp recipe you must try. 








     MALAYSIAN GARLICKY BUTTERED PRAWN

Ingredients  :

Prawns - 15 pcs
Oil for shallow frying
Butter - 2 tbsp
Hot chilli flakes - 1 tbsp
Curry leaves - 1 handful
Garlic, chopped - 10 cloves
Onions, chopped - 1 small
Coconut flakes - 4 tbsp
Salt - 1/4 tsp
Sugar - 1/2 tsp
Soy Sauce - 1/2 tsp
Dry white wine - 1 tbsp

Cooking Procedure :

1. Wash the prawns leave the heads and shells on but chop off the eyes part.  Devein it by slicing the back of the prawn and remove the veins.  Sprinkle salt on the prawns and leave it for at least 30 minutes.
2. Toast the coconut flakes until they turned golden brown.  Set aside
3.  Mix the soy sauce, wine, and sugar. set aside.
3. Heat oil in a wok and shallow fry the prawns. Place the prawns on top of paper towels to drain off the excess oil.
4.  In the same wok, leave at least a tablespoon of the oil used to fry the prawns then add the butter. Melt the butter under low fire.
5.  Add the garlic and the onion and stir until they almost turned brown.  Toss in the chilli flakes, salt, and curry leaves stir until fragrant. 
5.  Add prawns, sauce, and grated coconut. Stir and cook for about 2 minutes. 

Serve it immediately with some noodles or rice



© myFresha-licious (21December2013)

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