Cream Sauce Butter Prawns
21 Nov 2010 Leave a Comment
in masak-masak Tags: lapar, masak-masak, udang butter
Ingredients
400g large prawns washed and drain (keep the shell intact but slit the back)
¼ tsp salt
80g butter
2 tbsp flour
½ tsp pepper
(A)
2 springs curry leaves
10 chili padi, slided finely (optional)
100ml evaporated milk
(B) Seasoning
½ tsp salt
1 tsp sugar
¼ tsp pepper
½ tsp chicken/prawn granules
Cooking method
1. Marinate prawns with salt and pepper for at least 10 minutes. Lightly dust with flour. Shake off excess flour.
2. Heat oil and deep fry prawns until crispy and golden in color. Drain and put aside.
3. Melt butter in a wok. Add in (A) and seasoning. Continue to stir until creamy.
4. Toss in prawns and continue to stir briskly over low heat until prawns are well coated with sauce.
