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Australia's top 20 rieslings
22.02.2017

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

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21.02.2017

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Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

Butter prawns (Nai yow ha)


You'll need

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

  • 01
  • Season prawns with sea salt and freshly ground black pepper. Set aside for 10-15 minutes.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

A really ripe, tropical-fruity verdelho.

Featured in

Apr 2007

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