Name: Butter prawns (Nai yow ha)
Yield: 6
Ingredients: 500 gm medium green prawns; For frying: vegetable oil; 2 egg yolks, lightly beaten; 90 gm butter, coarsely chopped; 50 curry leaves; 5-12 small red chillies, coarsely chopped; 1 clove garlic, finely chopped; ½ tsp light soy sauce; 30 gm desiccated coconut, toasted; 2-3 tsp white sugar, to taste

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.

Ingredients

500 gm medium green prawns

For frying: vegetable oil

2 egg yolks, lightly beaten

90 gm butter, coarsely chopped

50 curry leaves

5-12 small red chillies, coarsely chopped

1 clove garlic, finely chopped

½ tsp light soy sauce

30 gm desiccated coconut, toasted

2-3 tsp white sugar, to taste

Method

Main

1.Season prawns with sea salt and freshly ground black pepper. Set aside for 10-15 minutes.

2.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.

3.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.

4.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.