Spicy Udang Goreng Butter with Curry Leaves
85% asli · Indonesian Fusion
A flavorful twist on Udang Goreng Butter, incorporating the aromatic essence of curry leaves and a more pronounced chili heat for a delightful spicy kick. This version adds complexity and a regional flair.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Large prawns, peeled and deveined500g
- Unsalted butter4 tbsp
- Garlic, minced5 cloves
- Bird's eye chilies, thinly sliced4-5
- Fresh curry leaves2 sprigs
- Soy sauce1.5 tbsp
- Sweet soy sauce (Kecap Manis)1 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Langkah
- 1
Pat the prawns dry. Season with salt and pepper.
- 2
In a wok or large skillet, melt 3 tbsp of butter over medium-high heat.
- 3
Add minced garlic, sliced chilies, and curry leaves. Sauté until fragrant and curry leaves are slightly crisp, about 1 minute.
- 4
Add the prawns and cook for 1-2 minutes per side until pink.
- 5
Push prawns aside. Add the remaining 1 tbsp of butter to the skillet.
- 6
Once melted, add soy sauce, sweet soy sauce, sugar, and water. Stir to combine.
- 7
Toss the prawns in the sauce. Cook for another minute until the sauce thickens and coats the prawns.
- 8
Serve hot.
