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
Preparation method
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 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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