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Delicacies - Menu for May 2000

Butter Prawns



600g  prawns, seasoned with 1/2 teaspoon salt and a dash of pepper
80g    butter
50g    toasted coconut
2 tsp  sugar
1/2 tsp  salt
8  chilli padi, finely sliced
1  sprig of coriander leaves and some spring onions, chopped
Juice of 1 small lime (optional)
2  small eggs


1. Beat eggs lightly with a fork together with 1 tsp light soya sauce, a dash of pepper and a pinch of salt.

2. Heat some butter in a pan and pour in the beaten eggs.

3. Tilt the pan slightly to make a thin omelette. Cut into very fine and small shreds and set aside.

4. Deep fry prawns until just cooked. Drain and put on absorbent paper.

5. Heat some butter over low heat. Put in the toasted coconut, sugar, salt and chilli padi. Fry until fragrant.

6. Add in the prepared omelette, coriander leaves, spring onions and lime juice. Mix well.

7. Put in the prawns and stir until the prawns are well coated with the mixture.

Serve hot.

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