Butter Prawns | Udang Mentega [Nyonya Cooking]

Butter Prawns | Udang Mentega [Nyonya Cooking]


Hey guys, welcome to Nyonya Cooking! Today’s video is extremely special because it is meant for ‘Asia Eats’ ‘Asia Eats’ is a collaboration between google+ and Tastemade It is a group specially made for people like you and I because we love Asian food and cannot stop unveiling delicious food across Asia In this group, you will be introduced to a monthly theme This month, the theme is meat I can’t wait to bring you the recipe ‘Butter Prawns’ because this dish incorporates the cooking culture of the 3 main races in Malaysia namely the Malays, Chinese and Indians Before that, we need to check out the ingredients The first ingredient that we have here is butter, some desiccated coconut I would choose fresh shredded coconut, if I could find them Just desiccated coconut would do some corn flour, soy sauce, salt, sugar, minced garlic, minced shallots, 3 bird eye chillies These are the little chillies and are very spicy You may cut down on them by using only one or two Skip them if you do not like any spiciness You may also use the big chillies instead These are some curry leaves You may use dried curry leaves, if you like Trust me, nothing beats fresh curry leaves I have 12 prawns here These are big tiger prawns Just remove the head Using kitchen scissors, make a slit on the back of the prawn Do not cut right to the end This is where to remove the vein That was a very simple way to clean the prawns Now, we have to remove the leaves from the stems of the curry leaves All you need to do is basically start from the end of the stem, just push the leaves down I have about 4 stalks of curry leaves The spiciness of the chillies usually comes from the seeds All I need is just a hint of spiciness That’s why I am removing most of the seeds What we need to do with this desiccated coconut or fresh shredded coconut, if you have is to toast them into a very nice golden brown colour In the Malay language, it is called ‘kerisik’ after it is toasted I’m going to show you how to prepare this It’s very simple Heat up a pan to medium to high heat Pour in the desiccated coconut Just keep stirring While doing so, you can smell the fragrance of the desiccated coconut I told you about the different cooking cultures of the 3 main races in Malaysia This method of cooking is from the Malays We used this in other dishes too The curry leaves that are used in this dish is from the Indian’s cooking culture Usually, in Indian curries, we add curry leaves After about 5 minutes, the desiccated coconut is really nicely browned Be very careful not to burn the desiccated coconut Once it’s slightly brown, it’s time to remove it from the stove First, fry the prawns Transfer the prawns to a bigger plate Then, add corn flour This will add some crispiness to the prawns After coating the prawns with corn flour, it’s time to fry them Here, I have some oil heated up To know if the oil is hot enough, sprinkle some corn flour into the wok Once there are bubbles, put the prawns into the wok Once the prawns are golden brown, transfer them onto a piece of paper towel to soak up the excess oil We are now going to assemble everything together We’ll start with the butter Melt the butter The wok is heated from low to medium heat to avoid burning the butter After melting the butter, add in the garlic, shallots, curry leaves and the bird eye chillies Keep stirring Increase the heat slightly to ensure everything is nicely sauteed At this point of time, you can smell a combination of fragrance of butter, curry leaves and chillies It’s amazing Remember to add some salt and sugar Once you see the curry leaves curling, it means it’s almost done That is when to add the coconut and the prawns into the wok Add the soya sauce too Keep stirring the prawns for about 5 minutes Then, dish them out Do not forget all these desiccated coconut are the best part of the dish So, dish out everything That’s about it You have the butter prawns here Smells amazing You have to try this recipe Do not forget to check out the youtube community, Asia Eats That’s where you can find recipes from other youtubers as well We are so excited to see you there See how you can contribute to the community Subscribe to Asia Eats youtube channel and of course, to Nyonya Cooking While you are in the community, remember to +1 my video Till then, ‘Happy Cooking!’

local_offerevent_note March 7, 2020

account_box Gilbert Heid


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