Butter Prawn

Also known as Lai Yao Har. Easily prepared, yet simply delicious!

Butter Prawn
1 lb of large prawns
oil for deep frying
3 tbsp of butter
6 bird's eye chillies, chopped
3 sprigs of curry leaves (which I don't have)
3 cloves of garlic, finely chopped
1/2 tsp of salt
1 tsp of sugar
1/2 tsp of soy sauce
1 tbsp of Xiaoshing wine
6 tbsp of grated coconut, dry fried til golden brown

Leave the prawn heads and shells on. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird's eye chillies, curry leaves, garlic, and salt. Fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1 - 2 minutes, stirring frequently. 
Serve immediately.