Butter Prawns Image Used Under Creative Commons License From gourmettraveller.com.au
Citizens, Nyonya (aka Peranakan) cuisine from Malaysia is a unique hybrid that combines several different influences, and this recipe is an excellent example of the flavorsome results! This recipe captures the essence of Chinese, Indian and Malay cooking resulting in a to-die-for concoction!
Peranakan Chinese or Straits-born Chinese are the descendants of Chinese immigrants who came to the Malay archipelago including British Malaya (now Peninsular Malaysia and Singapore, where they are also referred to as Baba-Nyonya) between the 15th and 17th centuries.
Peranakan culture has started to disappear in Malaysia and Singapore. Without colonial British support for their perceived racial neutrality, government policies in both countries following independence from the British have resulted in the assimilation of Peranakans back into mainstream Chinese culture.
Members of this community in Malaysia address themselves as “Baba Nyonya”. Nyonya is the term for the women and Baba for the men.From the Malay influence a unique “Nyonya” cuisine has developed using typical Malay spices.
A small number of restaurants serving Nyonya food can be found in Singapore; Penang and Malacca in Malaysia; and Jakarta, Semarang, Surabaya in Indonesia. This prawn recipe is a classic of Nyonya cooking – head-on prawns are best for this recipe to fully display the rich flavors and colors of the dish.
The fresh curry leaves lend an irreplaceable fragrance to this dish that you will never forget. Prawns quickly fried in oil, then sautéed in butter, garlic, coconut, hot chili peppers and super-fragrant curry leaves – now I ask you, what’s not to love?!
My innovation to this dish is an old Chinese restaurant secret to adding great flavor – a bit of chicken bouillon powder! ☺
This is a quick, simple and supremely delicious recipe that will transport you to the tropical delight of Malaysia, Citizens!
Battle on – The Generalissimo
Ingredients
- 15 large head-on prawns, shell on - deveined and remove eyes
- Vegetable oil for frying
- A good handful of fresh curry leaves
- 6 tbsp butter
- 5 egg yolks
- 3 cloves garlic, minced finely
- 4 bird's eye chili peppers, seeded and finely chopped
- 30 gm desiccated coconut, toasted
- 1 tsp salt
- 1 tsp soy sauce
- 1 tsp sugar
- Dash of Shaoxing (Chinese Rice Wine)
- ¼ tsp white pepper
- ½ tsp chicken bouillon powder
Instructions
- Season prawns with sea salt and freshly ground black pepper. Set aside for 10-15 minutes.
- Heat 5cm of oil in a wok over medium-high heat, add prawns and fry, in batches, for 2 minutes or until just cooked. Remove and drain on absorbent paper.
- In a clean wok heat 1 tbsp vegetable oil. Add a pinch of salt to yolks, add to wok and stir briskly with a fork to form strands. Remove.
- Melt butter in wok over medium-high heat and fry curry leaves for 10 seconds, then add chili and garlic, fry for 1 minute or until fragrant. Add prawns, soy sauce and coconut, cook for 1 minute, stirring frequently. Add egg, chicken bouillon powder and sugar and toss. Season and serve immediately.
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Enak nya
Diana Goh
U ask me not to think abt food n u send me this
Can see cannot think
To see n it makes me think….so u better dont keep sending me these pics