This butter prawn is my kids favorite dish. My kids prefer the wet type with some gravy. After they peeling the prawn shell, they will dip the prawn into the gravy, the taste was finger licking good!!
Ingredients:
12 large prawns
2 tbsp corn starch
Salt and pepper
Ingredients for the sauce:
2 tbsp butter
3 shallot – finely chopped
2 cloves garlic – finely chopped
3 Thai chilies
1 sprig curry leaves
1 cup evaporated milk
1 tsp chicken bouillon powder
½ tsp sugar
Salt to taste
Method:
1. Clean the prawns cut away the legs and leave the shell intake. Pat dry and season with salt and pepper.
2. Heat up some oil for shallow frying, lightly dust the prawns with cornstarch and fry it over high heat until just cooked. Remove the prawns and drain the oil on paper towel.
3. Remove all the oil from the wok, add in the butter, and curry leaves, shallot, garlic and chilies. Sauté until fragrant. Add in the evaporate milk, chicken bouillon, a bit of salt and sugar. Simmer until the sauce thickens and creamy.
4. Add in the prawns, toss it well. Serve warm.
Happy Cooking!
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