Monday, 5 January 2009
BUTTERY PRAWNS DELIGHT
From Y3K Recipes Issue no.10 - Jan/Feb 2003.
Copyright of Y Three K Publisher. All rights reserved.
500g big prawns
A little curry leaves
A little small chilli padi
1/2 can evaporated milk
1 tsp salt
1 tbsp sugar
1. Deep-fry prawns over high heat. Remove and drain off excess oil.
2. In a clean wok, melt butter over low heat. Add in chilli padi, evaporated milk, stir till bubbly. Turn to high heat,
add in prawns and curry leaves. Stir for two minutes and in goes the rest of the seasoning. Dish up, drain off excess oil and serve.
Tips: For readers who like a very crispy version of butter prawns, please refer to Y3K Issue 7, page 46.