Finger-licking Fragrant Garlic Prawns

Like prawns?..try this!

300g medium size fresh prawns

6 pips of garlic, chopped small

3 sprigs of curry leaves (take only the leaves)

3 tbsp of butter

Oil for deep-frying

½ tsp of salt

2-3 chopped Cili padi (bird’s eye chillies) - optional

1.      Leave the head and shell intact. Just snip off from the eyes including the antenna and the pleopods & pereiopods (those small legs, and no, this is not a biology lesson J). Wash & pat dry. Toss with salt and set aside.

2.      Heat oil in wok. Deep-fry these delectable crustaceans till they turn pink. Dish up, drain on paper-towel and set aside. Do not over-cook.

3.      Heat wok with butter but don’t let it brown, stir-fry garlic till fragrant but not brown too, add in curry leaves, give it a stir. (By now, the aromatic curry leaves should be driving the little one… and the older one heading into the kitchen too…hehehe!)

4.      Add in the fried prawns, give it a stir for 1-2 minutes, let the prawns soak up some of the garlic butter. Add in bird’s eye chopped chillies for the extra zing!!! (If you have kids, omit this!)

5.       Dish up and serve hot with rice.

Forget your fork and spoon. Forget being lady-like, use your fingers. Lick your fingers. The garlic-butter with fragrant curry leaves is soooooo tasty!

This is a very simple, quick and easy dish to prepare. Kids love them

Serve this vege, blanched baby yau-mak (baby Romaine Lettuce) together... bring a lightly salted pot of water to boil. Add in yau-mak lettuce, stir, let it boil and turn of flame (should be all in 20 seconds), dish up and serve. For healthier serving, just sprinkle with some olive oil.

Note : Curry Leaves

(Picture extracted from http://www.plantoftheweek.org/)

(Curry leaves are commonly used in Asian cooking, especially, in Indian, Malay and some Chinese cooking and used mainly in cooking curry. They have been used for its aromatic properties but necessarily hot & spicy. I kept a small pot in courtyard)