I cooked: King Prawns with Garlic Butter and Curry Leaves

Last week, a trip to the market saw us score some large king prawns. When they're as fresh as these, all you need are a little butter, garlic and some curry leaves. Light flavours so you can enjoy the natural sweetness of the prawns. We also opted to cook the prawns unshelled to retain its size while cooking (deshelled prawns sometimes shrink in size when cooking) plus it tastes a lot yummier like this.

Curry leaves impart a wonderful aroma and taste to the garlic butter. However, if you cannot get hold of curry leaves, you can substitute it with some finely chopped parsley.

Juicy prawns

King prawns with butter and curry leaves

Preparation time: 10 minutes

Cooking time: 6-7 minutes

Serves 4

Ingredients
14 raw banana prawns, washed, pat dried and heads trimmed
1/2 bulb of garlic, finely chopped

2 shallots, finely chopped
100g butter
A bunch of curry leaves
1 stalk spring onion, cut into 1.5 inch lengths

Salt and freshly ground pepper, to taste

1 tbsp ginger wine (optional)

1. Melt butter in wok under medium high heat. Add garlic and shallots and fry until golden brown.

2. Add curry leaves and cook for 1 minute to release the flavours of the leaf. Add the prawns and cook for 3-4 minutes or until the shell turns pink and opaque, signifying its cooked. Remember not to overcook them or the flesh becomes rubbery and tough.

3. Add ginger wine (if using) and spring onions. Season with salt and freshly ground pepper. Remove from heat and serve.

Finger licking good!