Butter Prawns

 Ingredients:

1 pound tiger prawns, fresh or frozen
1 cup oil, for poaching prawns
1 stick (4 ounces) unsalted butter
1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon granulated sugar
1/4 teaspoon chili paste with garlic, or to taste
3 tablespoons unsweetened coconut milk
Black pepper, to taste
2 tablespoons chopped fresh cilantro, for garnish

Cooking methods:

1. Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.
2. Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns.Briefly cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.
3. Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine, sugar, and chile paste.
4. Stir-fry for about 2 minutes, then add the coconut milk. Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.