Creamy Butter Prawns – 奶油蝦

Creamy Butter Prawns is tasty and delicious. It is a simple and easy dish to prepare for dinner or to serve at a party. The hint of chilli pepper flake flavour is so good, and it is just the right amount of spicy. Alternatively, you can add paprika powder.

Ps: This is a sweet yet savoury rendition, if aren’t a fan of sweet dishes, you can reduce the amount of rice syrup or add a lil zest 🙂 This recipe is so easy to make, and doesn’t take long at all. It is best served with rice and drizzle the sauce over it!

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  • Servings: 3 - 4 pax

  • Time: 30 mins

  • Skill: Easy

Ingredients:

  1. 500g medium size prawns (Cut the legs and deveined)

  2. Salt and pepper to taste

  3. ¼ tsp baking soda

  4. 1 tbsp tapioca starch

  5. 1 egg white

Buttermilk sauce:

  1. 50g Salted butter 

  2. One handful curry leaves

  3. 2 tbsp minced garlic

  4. 1 tbsp chilli pepper flakes

  5. 1 tbsp rice Syrup

  6. 100ml MARIGOLD KING OF KINGS Full Cream Evaporated Milk

  7. Salt to taste

Steps:

  1. Trim off the legs and devein prawns. Leaving the shells intact. Drain and dry. (Wash with ice cold water)

  2. In a mixing bowl, combine prawns, salt, pepper, baking soda, tapioca starch and egg white. Mix well and let it sit for 15 minutes.

  3. In a wok, shallow fry prawns till pink. Drain and set aside.

  4. Over low heat, melt butter in a pan. Add in minced garlic , chilli pepper flakes and curry leaves. Stir fry until fragrant.

  5. Pour in MARIGOLD KING OF KINGS Full Cream Evaporated Milk & rice syrup. Bring to a slow boil and till sauce thickens. Seasons with salt to your preference.

  6. Add in prawns and give it a quick toss to coat prawns evenly.

  7. Serve hot.

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