Perfumed with the aroma of butter and lemongrass. Here’s a different take, different from the usual creamy butter prawns.
A fun play with flavours and textures. Crispy caramelised butter crumbs stir fried with succulent prawns and fragrant lemongrass.
#themeatmensg #simple #delicious
600g large prawns (deveined)
2 tbsp butter
2 stalks lemongrass (minced)
1 pandan leaf (julienned)
3 chilli padis (chopped
3 sprigs curry leaves
¼ tsp salt
¼ tsp sugar
⅛ tsp white pepper
Oil for deep frying
60g butter
120ml evaporated milk
1 pandan leaf (Knotted)
⅛ tsp salt
¼ tsp sugar
Slit prawns in the middle and devein it.
To make butter sauce, combine 60g butter, 120ml evaporated milk, 1 knotted pandan leaf, ⅛ tsp salt and ¼ tsp sugar in a non stick wok.
Cook on medium heat until the oil has separated and crumbs foamed.
Drain and set aside.
Flash-fry prawns for 1 minute. Dish out and drain. Set aside.
Melt 2 tbsp butter on medium heat.
Saute minced lemongrass, julienned pandan leaf, chopped chilli padis and curry leaves until fragrant.
Add in the butter sauce solids, Season ¼ tsp salt and pepper (Adjust to taste).
Add the fried prawns. Stir fry until well mixed.
Dish out and serve hot.
