Butter Prawn (Wet)

Need something good and quick? Serve this up with lettuce and rice and you are good to go. Spicy, sweet, and salty - all the flavors you'd love to have right now.

Illustrated is with mantis prawn, but I honestly prefer regular prawn

Recipe as below :)

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Serving: 5 pax

Time: 20 minutes

Ingredients:

Prawn

• 500 gm prawn, butterfly

• Cornstarch

Sauce

• 3 cloves garlic, minced

• 3 bird-eye chili, sliced

• 3 stalks curry leaves

• 200 gm evaporated milk

• 20 gm butter

• Sugar to taste (about 1 tspn)

• Salt to taste

Preparation:

• Pat dry prawn. Coat prawn with cornstarch and fry it until it is cooked. Set aside.

• For the sauce, melt butter in a medium-high heat pan. Stir fry the garlic until it softens and add curry leaves. Continue to stir until the aroma gets stronger.

• Add chili and give a good stir.

• Add evaporated milk and stir. Add sugar and salt and mix.

• Stir the sauce until it bubbles (about 5 minutes), and add the fried prawn. Mix well.

Ready to serve!

Tips and notes:

• Before plating the butter prawn, place a bed of lettuce onto the plate. The lettuce would absorb the sauce and the taste is magnificent!

• Sauce too runny? Don't worry because once you add the fried prawns that are coated with cornstarch it will automatically thicken the sauce, so I do not recommend thicken the sauce before adding the prawns.