It’s been miserable weather here lately, the long awaited summer is only clouded with bleakness and rain. It feels as depressing indoor as well, what with my guest gone home and I am back to same ol’ same ol’, minding the house and the chores that come relentless. When the Baby is asleep, and there is no more knitting or sewing or reading that my mind could cope with, all I wish is for some superb dish to be on the table. Alas, that also means I have to don the chef’ apron and cook my fancy. This dish, I would say, is a saviour, as it is easy to prepare, yet tastes so good you could eat it heartily for lunch, dinner or even a lazy supper.
I crave for the big, jumbo king prawns that I used to get in good old Malaysia. Fresh from the sea, and weigh a tonne, no kidding. Tastes so fresh, succulent and juicy, unlike the frozen ones that I have to make do with in England. Although, without sounding too ungrateful witth the choices I have here, I am contented with frozen prawns this time, as this recipe takes away the watery taste that comes with thawed frozen prawns, although on second thought, I seriously recommend this for those who can get freshly caught prawns as what a fabulous dish it makes.
I don’t know where this dish originates from, as my mom made it one day and the whole family gets hooked on it, for so many years now. As we like it spicy, I usually add more chillies in it, although you could omit the chillies altogether for a more tomatoey paste instead. It tastes good with whatever you want to have it with or even on its own; antipasto for starter, with toasted ciabatta as a quick lunch get-together, or with naan/rice as a fulfilling dinner. Take your pick!
Spicy Butter Prawns
500g king prawns
2 tbsp butter
5-6 curry leaves
1 medium sized onion-chopped
1 inch ginger-grate finely
3-4 cloves garlic-crushed
1 tbsp coriander powder
3 red chillies-chopped coarsely
1/2 tbsp turmeric powder
1/2 tbsp cumin powder
salt and pepper
1. Melt the butter and fry the prawns until they turn pink in colour. Set aside.
2. Fry the onions until translucent. Add in the curry leaves, ginger, garlic and chopped tomatoes. Leave for few minutes until the tomatoes become mushy.
3. Now add in the prawns, together with turmeric, chopped chillies, cumin and coriander. Let the prawns be coated well with the spices.
4. In the frying wok, set aside the prawns and add in the beaten eggs. Let the eggs set in for few minutes. Scramble the eggs and mix it in with the spiced prawns.
5. Add in salt and pepper for taste. Garnish with coriander and lemon wedges; dish is piping hot and ready for serving!