How to Cook Butter Prawns

Hi everyone. This article is a very special as it is for Asian Eats . Asian Eats is a collaborative effort with Google+ and Tastemade . This is an online community designed exclusively for our Asian and non -stop explore the delicious food throughout Asia . In this community , you will be introduced to the monthly theme and the theme this month is " meat " . I can not wait to share the recipe " Shrimp Butter " with all of you because this dish combines the cuisine of Malaysia's three main races - Malay, Chinese and Indian . But before that, we need to see what materials are needed .

The materials needed are butter and grated coconut . If possible , use fresh grated coconut . A little cornstarch , soy sauce , salt , sugar , garlic and chopped onion . And also three chili. Chilies are very spicy chili small . You can reduce the number of chilies or should not drop if afraid of spicy . If not , can also use red chili curry leaves. You can use dried curry leaves curry leaves , but fresh is best! I will use the 12 tiger shrimp for this recipe . Shrimp head will be removed. Using kitchen scissors , I will wash the shrimp but do not get to the end. Remove the black vein . This is an easy way to clean the shrimp . Now we need to remove the curry leaves from the stalk. Hold the tip of the handle and push down as shown. Here I have four curry leaves . Chili spiciness of chili seeds often . Since I only need a little bit spicy, most of chili seeds removed . Now we are going to fry the grated coconut until color changes to golden brown . In Malay, fried coconut ( and pounded ) known as " rustle " . To rustle frying , heat the hot pot over medium heat and continue stirring . While frying coconut, fragrant aroma of coconut can be inhaled. Features of this cuisine is the Malay cuisine because we use coconut or coconut paste in different Malay food . In Indian cuisine , we always use curry leaves.

After 5 minutes , coconut will turn golden brown . But be careful coconut does not burn. If the color changes to golden brown , remove from pan. Now, I'm going to fry the shrimp with a little cornstarch to the shrimp will be more crisp. If you want to know the oil is ready for frying , sprinkle some cornstarch in a saucepan . If oil fizzled , meaning shrimp ready to fry.

After that , we can put the fried shrimp on paper towels to absorb excess oil . Next , we are going to cook the remaining ingredients and start with the butter . Butter should be melted in a fire fine because we do not want to burn the butter . After that , add the garlic and shallots . Do not forget to include curry leaves and 'cili padi' . Now , we can cook using heat over medium heat to fry the ingredients are added . At this point , the aroma of butter with curry leaves and 'cili padi' is very fragrant and delicious. Add a little sugar and salt to taste. When the curry leaves start shaped curve , we can enter and grated coconut shrimp was fried earlier .

Add soy sauce . Continue mixing for 5 minutes lobster and shrimp butter can be served. Keep the yummy coconut fried once served with . Butter prawn dish is finished cooking. Once fragrant smells ! You should try this recipe.

Share on Google Plus

About Admin Bola

Ms. Lilebit is a wife and mother who is currently became fulltime housewife. She love about blogging and writing.