Butter Prawns with Curry Leaves

This is a very fragrant and quick dish originates from Malaysia, I think. Back there, restaurants serve this dish with scramble eggs cooked using the leftover butter used for stir frying the prawns (with shells in tact). Naturally, the eggs would absorb fragrance of the curry leaves and the taste of the butter and prawns. Totally fabulous!

I prefer to have a hassle free dish, so here, I had the prawns de-shelled and de-veined clean. Then, sprinkle salt and some plain flour coating  them prior to stir frying. Not many ingredients nor many steps. Try it!

Ingredients (Serve 2 – 3)

• 2 1/2  tbsp of butter
• 10 tiger prawns (coated in plain flour and salt)
• 1 tbsp of soya sauce (optional)
• 3 cloves of garlic, chopped
• 1 tsp of turmeric powder OR curry powder
• 1 handful of fresh or dried curry leaves (Asia Market: about € 1.20 for a pack by the brand East End)

Method

1. Melt the butter on medium heat in a wok or pan.
2. Add in the chopped garlic to cook until the aroma is released.
3. Followed by curry leaves and tumeric powder until the distinct fragrance from the leaves has spreaded out.
4. Add in the fresh prawns coated with flour to stir fry into the garlic, butter and curry leaves until they are firm and bouncy.
5. Plate them hot with curry leaves. Sprinkle chopped coriander or chopped birds eye chillies over them if you like!