Butter Prawn is a relatively new Malaysian creation–combining the best of Malay, Chinese, Indian, and western ingredients, this is a knockout dish in terms of taste, smell, and presentation.
Other than prawn, the key ingredient of this dish is curry leaf. Highly aromatic in nature, curry leaf is widely used in southern Indian cuisine and Malaysian cuisine. The exotic scent of these dark green leaves saturates coconut milk based curries with rich fragrance and perks up seafood dishes such as Butter Prawn and Black Pepper Crab.
The brown bits in the picture are killer in taste–the toasted kerisik (grated coconut) reveals layer upon layer of complex flavors–buttery, salty, sweet, spicy, and garlicky working off one another seamlessly and perfectly.
This concoction is truly Malaysian and the taste is simply heavenly.