Butter Prawns

In the good ol' days, everytime my entire (extended) family went out to celebrate with chinese dinners, the menu would be pretty predictable. Butter Prawns was one of the family faves - only I hated having to peel the prawns at the restaurant using my fingers so would get mommy dearest to do the job. There was even a running joke that any potential suitor would have to pass the prawn peeling category!

Now, I have no qualms of using my fingers at home (after all, as any other normal Indian household, we usually eat rice & curries with our fingers). So you can imagine the glee when I found the recipe and could now contribute (and enjoy) it for when the family comes over!

Butter Prawns
Ingredients:
King Prawns
Corn flour
Salt & White Pepper to taste
3-4 Birds eye chillies (cili padi)
Roasted coconut
2 Egg yolks
Lettuce leaves

Method:
Wash and clean prawns (slit the back, remove guts but keep the head and skin intact). Dry the prawns using paper towels and then toss the prawns with corn flour, salt and pepper. In a wok, heat oil and deep fry the prawns. Remove once golden brown and drain oil. In a saucepan, heat a bit of oil and add chillies. Add in coconut and mix well. Turn heat up and using a fork, whisk egg yolk in the wok with the coconut and chillies until creating a "floss" effect. Add prawns and quickly toss well so that it's coated with the floss. Arrange lettuce leaves (at the end, the leaves get buttery and yummy!) on serving plate and place prawns on top. Enjoy!