Lemongrass Butter Prawns
themeatmensg
March 27, 2018
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
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Ingredients
Adjust Servings
| 600g large prawns (deveined) | |
| 2tbsp butter | |
| 2stalks lemongrass (minced) | |
| 1pandan leaf (julienned) | |
| 3chilli padis (chopped | |
| 3sprigs curry leaves | |
| ¼tsp salt | |
| ¼tsp sugar | |
| ⅛tsp white pepper | |
| Oil for deep frying |
Butter sauce:
| 60g butter | |
| 120ml evaporated milk | |
| 1pandan leaf (Knotted) | |
| ⅛tsp salt | |
| ¼tsp sugar |
Directions
1.
Slit prawns in the middle and devein it.
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2.
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.
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3.
Cook on medium heat until the oil has separated and crumbs foamed.
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4.
Drain and set aside.
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5.
Flash-fry prawns for 1 minute. Dish out and drain. Set aside.
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6.
Melt 2 tbsp butter on medium heat.
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7.
Saute minced lemongrass, julienned pandan leaf, chopped chilli padis and curry leaves until fragrant.
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8.
Add in the butter sauce solids, Season ¼ tsp salt and pepper (Adjust to taste).
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9.
Add the fried prawns. Stir fry until well mixed.
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10.
Dish out and serve hot.
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