Creamy butter prawns
mysw sent me this recipe :)
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Ingredients:1 kg raw prawns (with shells on)
20 curry leaves (about 2 stalks worth; remove the stalks)
Butter
Garlic (chopped fine)
Oil (for frying)
1 can evaporated milk or 500ml single cream
1 or 2 bird's eye chili (sliced; de-seed if you want less spicy)
Method:After cleaning the prawns, fry them in hot oil for a few minutes until they are half-cooked. Drain and leave aside. (The oil will be very tasty and can be kept for something else)
Melt butter in a wok. Add garlic and curry leaves and stir fry until fragrant. Add the prawns and stir fry for a further 2 minutes. Add the evaporated milk or cream. Season well. When the prawns are cooked, take off the heat and stir in chilis.
Ingredients:1 kg raw prawns (with shells on)
20 curry leaves (about 2 stalks worth; remove the stalks)
Butter
Garlic (chopped fine)
Oil (for frying)
1 can evaporated milk or 500ml single cream
1 or 2 bird's eye chili (sliced; de-seed if you want less spicy)
Method:After cleaning the prawns, fry them in hot oil for a few minutes until they are half-cooked. Drain and leave aside. (The oil will be very tasty and can be kept for something else)
Melt butter in a wok. Add garlic and curry leaves and stir fry until fragrant. Add the prawns and stir fry for a further 2 minutes. Add the evaporated milk or cream. Season well. When the prawns are cooked, take off the heat and stir in chilis.
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