Butter Prawns

                        

This is my son's favorite prawn style, I reckon he knows his food.

We got some decent size prawns and he insisted to cook this dish. Fine by me!


Marinating the prawns for about 1kg

large size prawns
2 egg white
5 tablespoons of corn flour

Ingredients for creamy gravy

1 tin of evaporated milk
Loads of curry leaves 
2 egg yolk – beaten
2 teaspoons of salt
2 teaspoons of sugar
50g of butter
15 cloves of garlic – minced
10 pieces of bird’s eye chilli – chopped

Clean the prawns and devein it, and trim off the whiskers. Marinate the prawns for few minutes while you heat up some oil to deep fry the prawns. 

When the oil is hot fry the prawns, a few at a time will you finish the whole batch.

Set aside.

In a large wok, pour few drops of oil and heat it. Add the butter and melt it. Keep the heat at medium low. 

Add the curry leaves, (it will splutter a bit) and fry it till it crisp up. 

Now the egg beaten yolk, lift the bowl bit high and pour in a drizzling motion while you stir the egg.

Now add the garlic and give it a good stir and the chili as well.

Pour in the evaporated milk and let it simmer gently while you add in add the prawns in.

Give it a good mix and coat  the prawns gently until the gravy thickens a bit.

Done. Remove and serve immediately with a plate of warm rice.

Enjoy...Jue