Butter prawns (Nai yow ha)
This is a signature dish but no one knows precisely when it was created. Most Malaysian food writers believe it originated in a Chinese restaurant in Johor nearly 20 years ago and there are now several versions. Combining Malay, Chinese, Indian and western ingredients, as well as Chinese cooking techniques, this is a delicious example of a truly Malaysian dish.
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Butter prawns (Nai yow ha)
Serves
6
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500 gm
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medium green prawns
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For frying:
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vegetable oil
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2
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egg yolks, lightly beaten
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90 gm
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butter, coarsely chopped
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50
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curry leaves
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5-12
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small red chillies, coarsely chopped
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1 clove
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garlic, finely chopped
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½ tsp
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light soy sauce
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30 gm
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desiccated coconut, toasted
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2-3 tsp
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white sugar, to taste
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1
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Season prawns with sea salt and freshly ground black pepper. Set aside for 10-15 minutes.
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2
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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.
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3
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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.
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4
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Melt butter in wok over medium-high heat and fry curry leaves for 10 seconds, then add chilli and garlic, fry for 1 minute or until fragrant. Add prawns, soy sauce and coconut, cook for 1 minute, stirring frequently. Add egg and sugar and toss. Season and serve immediately.
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Drink Suggestion A really ripe, tropical-fruity verdelho.
RECIPE Tony Tan
PHOTOGRAPHY Chris Chen
STYLING Michele Finato
DRINK SUGGESTION Max Allen