Monday, October 18, 2010
Creamy Butter Prawns
Tried this dish at a Chinese seafood restaurant once and had since fallen in love with it. Re-created this flavorful dish at home yesterday and got the thumbs-up from all at home. It's rather easy to prepare actually.
Prawns - 8
Butter - 1 stick
Evaporated milk - 50 ml
Garlic (crushed) - 4 cloves
Curry leaves - 2 springs
Bird's eye chillies (chopped finely) - 3
Salt to taste
Pepper to taste
Clean the prawns removing vein and legs but leaving the shell intact. Season with salt, pepper and half of the crushed garlic. Set aside for half an hour.
Heat a little oil and stir fry the prawns until the turn pink. Remove from heat once partially cooked.
In a clean pan, heat butter and add remaining garlic, chillies and curry leaves. Once fragrant add ideal milk. When the sauce simmers, add in the prawns.
Stir until prawns are well coated with the sauce. Once the sauce thickens, dish out and serve.