We recently ran a a recipe for Tony Tan‘s wonderful sorbet and readers went wild for it. The recipes are from his great new book, Tony Tan’s Asian Cooking Class (Murdoch Books), and we guarantee you’ll find dishes you love in its colourful pages. Seeing we’re on a Tony roll, and Australia boasts some of the world’s best prawns, we thought we would also give you the masterchef’s delicious recipe for Butter Prawns. Yum!
This is a signature dish of Malaysia, but no one knows precisely when it was created. Most Malaysian food writers believe it originated in a Chinese restaurant in Johor state around 20 years ago. Since then, several versions have popped up all over the country. Combining Malay, Chinese, Indian and Western ingredients, and Chinese cooking techniques, this is a delicious example of a truly diverse Malaysian dish.
Serves 6
Ingredients
500 g (1 lb 2 oz) green prawns, shells on, antennae trimmed
Salt and white pepper, to taste
Neutral oil, for deep-frying, plus 2 tablespoons extra
2 egg yolks, lightly beaten
90 g (3¼ oz) butter
2 sprigs curry leaves
5–12 birdseye chillies, or to taste, roughly chopped
1 garlic clove, finely chopped
½ teaspoon light soy sauce
30 g (1 oz) desiccated coconut, dry-roasted until golden
2–3 teaspoons sugar, or to taste
Method
Season prawns with salt and pepper, and set aside for 10–15 minutes to absorb the seasoning. Half-fill a deep-fryer or a large saucepan with neutral oil and heat to 170°C (340°F); bubbles should form around a wooden chopstick when it’s dipped in. In batches, deep-fry the prawns until just cooked (about 2 minutes). Remove and drain well on paper towels. Heat 2 tablespoons of oil in a clean wok over medium heat. Add a pinch of salt to the beaten egg yolks and pour into the wok. Stir briskly with a fork or chopsticks to form fine strands. As soon as the yolks are cooked, remove from the wok and set aside. Melt the butter in the wok over medium–high heat and fry the curry leaves for 10 seconds (be careful; they will spit), then add the chilli and garlic and fry for 1 minute or until fragrant. Add the deep-fried prawns, soy sauce and roasted coconut and cook, stirring frequently, for 1 minute. Return the egg strands to the wok and add the sugar. Stir and toss for 30 seconds or until well mixed. Check the seasoning and serve hot.
The original recipe calls for the prawns to be deep-fried with the shells on. However, they are equally delicious when stir-fried or shallowfried and you can peel the prawns in this case.
Images and text from Tony Tan’s Asian Cooking Class by Tony Tan, photography by Mark Roper. Murdoch Books RRP $59.99.
