Japanese shrimp called -kuruma ebi, is a very expensive ingredient, used exclusively for sushi and tempura. At times, the high quality ones are sold at 2000yen per piece or roughly 25SGD. The one I bought is not that expensive but still expensive. It has a distinct sweetness so I decided to make coconut prawn with kuruma ebi. I thought the sweetness and toasty flavor from the coconut complements the sweetness of the shrimp. The addition of butter is a crucial ingredient which binds all the essence together.