Malaysian•gourmet
Creamy Butter Spot Prawns
Delishar recipe - Malaysian
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 340 g TAG’s Wild Alaskan Spot Prawns (thawed, pat dry, and back split)
- 3 tbsp cooking oil
- 1 egg yolk (beaten)
- 60 g butter
- 200 ml evaporated milk
- 2 sprigs curry leaves (stem removed)
- 5 cloves garlic (minced)
- 1 red chilli or chilli padi (chopped)
- 2 tsp sugar
- 1½ - 2 tbsp fish sauce (or to taste)
- Dash of white pepper
- Chopped spring onions (to garnish)
Instructions
- 1
Heat oil in pan on medium high.
- 2
Add prawn and cook until 80% cooked. Drain and set aside.
- 3
In a clean pan, add melt butter over medium heat.
- 4
While stirring, slowly streaming beaten egg yolk.
- 5
Add garlic, chilli and curry leaves to cook until fragrant (about 30 secs).
- 6
Pour in evaporated milk, sugar, and fish sauce. Taste and season as needed.
- 7
Allow to simmer for 1 minute.
- 8
Return prawns into pan, allow to finish cooking and let sauce coat the prawns.
- 9
Remove from heat when sauce thickens.
- 10
Garnish with spring onions and serve.