Roasted Butter Prawns
A simple yet mouth-watering dish for you menu!
1.2kg raw king prawns
8 birds eye chillies, halved
20 curry leaves
250g desiccated coconut
40ml Shaoxing rice wine
15ml light soy sauce
15g light brown sugar
25g garlic, crushed
- Preheat an oven to 220c.
- In a large bowl add the marinade ingredients, mix well and add the prawns. Leave for 15 minutes to marinate.
- Spread the prawns out on a large baking tray, dot with the butter, chillies and curry leaves. Roast for 10 minutes or until cooked.
- Dry toast the coconut in a large frying pan over a medium high heat. Stir until golden brown. Remove from the pan & add half to the prawns to absorb some of the juices in the pan.
- Place prawns in a suitable serving dish, top with the rest of the coconut.