From Y3K Recipes Issue no.10 - Jan/Feb 2003.
Copyright of Y Three K Publisher. All rights reserved.
Ingredients:
500g big prawns
2 eggs
100g butter
A little curry leaves
A little small chilli padi
1/2 can evaporated milk
Seasoning:
1 tsp salt
1 tbsp sugar
Method:
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.
2 comments:
I noticed that the eggs are not mentioned in the method. When do we suppose to use the eggs? Thanks.
SOrry. In method 2.
In a clean wok, melt butter over low heat. Add in chilli padi, evaporated milk, Pour the beaten egg in a slow stream line, stir very quickly 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.
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