Malaysian cuisine is wonderfully diverse and delicious. It bears many similarities to Indonesian cuisine and incorporates the traditions of many countries, among them: Britain, Portugal’ Thailand, India and China. All Malay meals have rice as their centerpiece.(1)
For this week’s recipe use the largest shrimp you can find and devein them without removing the shells. You can devein them but cutting down the back with scissors and removing the dark intestine track underneath. I have used this recipe many times, it’s delicious and goes great with some fried rice…..Enjoy!
Ingredients:
1 lb shrimp/prawns washed, deveined and patted really dry
2 stalks scallions, cut into 2″ lengths
1 tablespoon minced garlic
3 tablespoons Cognac
1 teaspoon kosher salt
3/4 teaspoon sugar (omit sugar if you are using sweetened coconut flakes)
few whole small Thai bird chili chopped
1/4 cup grated coconut (try to find unsweetened coconut, but sweetened will work just fine)
2 tablespoons butter
Directions:
1. Toast the coconut: In a dry, nonstick skillet, toast the coconut until golden brown.
2. Fry the prawns: In a large sauté pan or wok, heat 2T cooking oil on high heat. When smoking, add the prawns. Cook only half way. Timing depends on size of your prawns. When they just start to change color, remove and set aside.
3. Stir-fry: In same pan or wok, you should have some cooking oil left over. If not, add 1T. When hot, add the chili, scallions and garlic. Fry for 10 seconds until fragrant. Add Cognac, butter, salt, sugar. Reduce just a bit – you should have a nice sauce that will coat the prawns. Add the prawns back in the pan. Fry until prawns are cooked through. Again, timing depends on size of prawns. add the toasted coconut and immediately serve.
(1) wikipedia
Original recipe and image courtesy of www.steamingkitchen.com
