奶油虾 or a.k.a "lai yao har" = Butter Shrimp is a popular Cantonese dish in Malaysia.This dish is one of my favorite shrimp or prawn main dish.My version of this "lai yao har" is slightly different because I didn't use grated coconut.Somehow, I like this simple version..
2 lbs of large shrimp with head on,cut off the feelers and 1/2 inch of the head,clean
2 sprig curry leaves,leave only
1/2 stick butter
1 tsp seasalt
1 tsp ground white pepper
1 tbsp soy sauce
1 tbsp Chinese cooking wine
1 tbsp sugar
3-4 Thai's chili,cut fine
4-5 tbsp corn flour
3 cloves garlic,peeled and minced
1/2 cup corn oil
1:Heat wok with oil at high heat.Season clean shrimp with salt and ground pepper, then coat with corn flour.Fry coated shrimp in the hot oil for 5-6 minutes or 3/4 cooked.
2:Removed shrimp from wok and set aside.Also remove the excess oil from wok.Add in butter ,garlic ,chili pepper and curry leaves in the wok,fry until fragrant then toss in cooked shrimp,Chinese wine,sugar and soy sauce,mix well with spatula.
3:Make a hole in the middle of the wok ,pour the beaten eggs in and scramble it with the rest of ingredients.Check the seasoning.Dish out the dish and serve warm.