Curry Butter King Prawns
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Curry Butter King Prawns
Ingredients
Cafe de Bombay
500g unsalted butter
20g curry powder
10g garlic paste
10g ginger paste
100ml lime juice - fresh squeeze
Salt
King Prawns
3 x U6 king prawns
Garnish
Curry leaf
Chives
Micro coriander
Lime
Method
Sauté of in a little oil , ginger garlic and curry powder until aromatic. Add butter and melt. Cook out for 5-10 minutes.
Transfer to a bowl with ice underneath and whip until it starts to thicken.
Add lime juice and salt to taste. Finely chop chives and add to the butter once melted, before serving.
Using scissors , split the prawn from the tail up the belly to the top of the head. , be careful not to burst any of the head juices.
Then use a sharp knife to cut through the tail meat and split apart making sure no to split the shell on the back.
Use your thumbs to release the muscle from the shell and carefully flatten out the prawn.
Heat oil to 180°c and fry curry leaf , make sure not to discolour. Drain and leave on a paper towel. Cut lime and coriander, then serve.
