Malaysian Black Pepper Prawns A delicious dish that represents modern Malaysia and includes influences from the Indians, Chinese and even the Europeans - butter! This is a dish to wake up your taste buds. You can also make this dish with chicken, pork, crab or squid instead of prawns. Ingredients: 1 ¼ lb - Large Tiger Prawns (shell on) Oil for deep frying 2 Tbsps butter 2 shallots, sliced thin 6 cloves garlic, finely chopped 1 Tbsp salted or preserved soya beans, mashed 2 Tbsps dried prawns, roasted and ground 1 Tbsp black pepper, freshly ground ½ cup fresh curry leaves 5 red bird's eye chillies, chopped and deseeded 2 Tbsps kecap pekat (thick black soy sauce) 2 ½ Tbsps brown sugar 2 Tbsps oyster sauce Method: 1. Shallow fry or deep fry prawns until they are fairly pink but not fully cooked, then set aside on paper towel to drain off excess oil. This process is important as it softens yet crisps the prawn shells. 2. Add butter to hot wok, followed by garlic, mashed soy beans, dried prawns, black pepper, curry leaves and chillies. 3. Stir fry until fragrant then add prawns, sugar, oyster sauce, and kecap pekat. Mix well and stir fry until prawns are fully cooked and serve.