Malaysian Prawns

I saw Margaret Joseph cooking 20 huge king size prawns on Sunday. She cooked 20 huge prawns for four of us. I asked her for the name of the dish, and she said she did not know the name of the dish.

Margaret cleaned the prawns first, including removing the intestine and other items from the head of the prawns. She then padded dry the prawns with paper kitchen towels.

She then sautéd the prawns in batches with cold pressed rapeseed oil and set the prawns aside.

She then sautéd minced garlic and chilli padi [she used two], curry leaves and added at 50 grams of butter then returned the prawns into the pan. After coating the prawns with the buttered garlic, chilli and curry leaves, and seasoned the dish with Maldon sea salt and Meigui lu jiu 玫瑰露酒 and she then removed the prawns from the heat to avoid over cooking the prawns.

The dish was just excellent! Worth trying next time.

When I try cooking this dish, I will post a picture. 

Meanwhile, does anybody recognise this dish and does anybody know the name of this Malaysian dish?