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Prawns-Butter Prawns with Evaporated Milk
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| Malaysian Butter Prawn Ingredients | |
| 500 g | large king prawns, devein |
| 2 tbsp | corn flour |
| 250 g | butter |
| margarine, alternative | |
| 2 | eggs, beaten |
| 5 | egg yolks, beaten |
| 2 stalks | curry leaves |
| 1 tsp | curry powder |
| 4 bird's eye chillies | |
| 1 tbsp | evaporated milk |
Method
Heat butter or margarine in wok.
Stir in beaten egg mixture slowly with a hand whisk and keep stirring until they separated into tiny roes and golden brown.
Add in curry leaves, curry powder, bird's eye chillies and evaporated milk and stir fry until fragrant.
Remove and drain.
Coat prawns with cornflour and deep fry in hot oil until cooked. Drain.
Pour the prawns and egg mixture back into the wok. Stir fry until they are well mixed and serve immediately.
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