Recipe Review: 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 vinegar
* 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

PREPARATION:
Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.

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.

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, vinegar, sugar, and chile paste.

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.