Butter prawns is usually made with fresh curry leaves but this is my take on it.
- Prep time: 15 Mins
- Cook time: 15 Mins
- Finished in: 30 Mins
- 50g butter
- 2 cloves garlic, finely chopped
- 500g prawn cutlets
- 1/2 cup small basil leaves
- 1/2 cup coriander leaves
- 1/2 cup coconut thread, lightly toasted
- sea salt
Melt butter and garlic in a large frying pan, allow to sizzle over a high heat and then add prawns.
Cook them quickly, just until they are pink.
Add basil, coriander and coconut to the pan and season generously with sea salt. Toss well to combine and then transfer to a serving dish.