serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Spice Up Your Life
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 45 g (½ cup) desiccated coconut
- 100 g butter
- 3 egg yolks
- 500 g large, peeled prawns, butterflied, heads reserved
- 3 garlic cloves, roughly chopped
- 40 curry leaves (about 3 sprigs)
- 1 bird's eye chilli, sliced
- 1 tbsp oyster sauce
- 1 tsp sugar
- salt and ground black pepper, to taste
- lime wedges, to serve
Instructions
- Heat a wok over medium heat and toast the coconut, stirring constantly until lightly golden brown. Remove from the wok and set aside.
- Add the butter to the wok and allow to foam. Stir in the egg yolks and continue stirring until they form a floss. Remove from the butter with a fine sieve. Add the prawn heads to the wok and toss until starting to change colour. Add the garlic, curry leaves, chilli and prawns and fry for a few minutes or until the prawns are nearly cooked.
- Add the oyster sauce, sugar and half the coconut and egg. Toss to combine and season with salt and black pepper. Transfer to a plate, scatter with the remaining coconut and egg and serve with lime wedges.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Spice Up Your Life
