Ingredients
Scale
- 1 lb. large prawns, with shell and tail on
- 1/4 cup grated coconut
- 2 teaspoons garlic, minced
- 2 tablespoons butter
- 6 bird’s eye chilies, crushed
- 3 sprigs curry leaves
- 1 teaspoon thin soy sauce
- 1 teaspoon sugar
- Salt to taste
Marinade:
- 1 egg white, beaten
- 1 tablespoon cornstarch
Instructions
- Mix the prawns thoroughly in the marinade ingredients and marinate for 30 minutes
- Toast the coconut shavings until golden brown, stirring constantly to avoid burning. Remove and set aside
- Over medium high heat, pan-fry the prawns on both sides until crispy. Beware of splatter! Drain on paper towels and set aside
- In a separate pan over medium high heat, melt the butter and toss in garlic, chili, curry leaves and stir-fry until fragrant
- Add in prawns, sugar, soy sauce, salt to taste and toss to combine
- Remove from heat and mix in toasted coconut shavings
- Dish and serve hot