Buttered Coconut Prawns

Squeeze grated coconut to extract the coconut milk. Set aside the coconut milk for another use.

Trim the prawns but leave them unpeeled. Make a slit at the back and remove the black vein. Lightly dredge in cornstarch.

Heat oil in a deep pan. Deep-fry prawns until bright-colored but not completely cooked. Set aside.

Melt butter in a wok and sauté chilies and garlic; season with salt. Do not brown the garlic too much or it will become bitter. Add half of the cilantro and basil leaves.

Add sugar, soy sauce, rice wine, and grated coconut. Add the prawns and cook for about 2 minutes or until prawns are done.

Toss in the rest of the cilantro and basil before serving. Serve hot with steamed rice, if desired.