udang mentega
Butter Prawn is a Malaysian recipe that is buttery, salty, sweet, spicy, and garlicky. The main ingredients are prawn, butter, grated coconut and curry leaves.
Foto: Rasa Malaysia
Bahan-bahan
- 1 lb prawn (for example: tiger prawn)
- 1 tablespoon oil
- 3 tablespoons unsalted butter
- 3 cloves garlic (finely chopped)
- 3 sprigs curry leaves (use only the leaves)
- 1 -2 small bird's eye chilies (pounded, optional)
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine (rice wine preferred)
- 1 teaspoon sugar
- 3 dashes ground black pepper
- 6 tablespoons grated coconut (dry fried until golden brown)
Langkah-langkah
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Leave the prawn heads and shells on, but chop off the eyes. Cut the legs with scissors. Slit down the back to remove the veins, then pat dry.
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Heat a skillet with oil and pan-fry the prawns until the shells turn white but are not completely cooked. Drain and set aside.
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Melt the butter, then add the garlic, curry leaves, and bird's eye chilies (if using). Stir-fry for 1 minute or until aromatic. Add the prawns, oyster sauce, wine, sugar, black pepper, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently.
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Dish out and serve immediately.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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