CREAMY BUTTER PRAWNS

Last week,I cooked butter prawns for five people and with egg floss.There are twenty four prawns altogether.

For the egg floss,I think I still need room for improvement.My method of cooking the egg is not up to par yet.I wanted to get a thin strips,but I've failed.I guess I have to make another go and hope to achieve it.

This week,I cooked butter prawns for two people and without the egg floss.My second son loves

butter prawns so much.Whenever we went out to eat,we'll surely call butter prawns for him.We

also liked to eat butter prawns but not as much as him.I liked butter chicken more.

Because of the covid-19,we still can't be able to eat outside,so prompt me to cook at home all

the delicious famous dish that we usually eat from outside.Afterall,cooking for me is not hard

at all.It is my desire to cook a hearty meals at home almost everyday for my family.

As for cooking the butter prawns,curry leaves is a must as it made the dish more significant,richer

and aromatic robust flavour.Butter and curry leaves made a perfect distintive flavour.It is surely a dish to be enjoyed by most Malaysians.It is not as spicy as it look with some chillies added,otherwise I wouldn't have enjoy the dish cos I don't like hot and spicy food.Anyway,if cooking at home,we can cook it less spicy.I never bother to cook butter prawns at home because we can easily eat it from outside at the restaurants.Since the covid-19 lockdown,I began

cooking it at home.I think I'll be doing that from now on because I started enjoying cooking the dish at home.

INGREDIENTS FOR BIGGER PORTIONS(5-6 Persons)

24 Medium Size Prawns

3/4 Cup Evaporated Milk

10 Red Chillies,diced small

5 pips Garlics,diced small

8 Red Onions,diced small

2-3 Serai,cut short length

2 Stalks Curry Leaves

50g Butter

Cooking oil + Some Butter For Deep-Frying The prawns

Some pepper

dash of salt

INGREDIENTS FOR SMALLER PORTION(1Persons)

5 Medium Prawns and use a quarter  of the recipe above or can add more for your own preference.

METHOD;

1.  Trim and devein the prawns with shell intact.Wash and pat dry with kitchen towel.

2.  Season the prawns with some salt and white pepper.

3.  Pour enough oil into the wok and some butter.Deep-fry the prawns until pink in colour.

Dish it up..Set aside.

4.  Heat butter in a non-stick saucepan.Fry the onions,garlics,chillies,serai and curry leaves till

     fragrant.Add in the evaporated milk and sugar.Stir for 3 mins.Then add in the prawns to stir

     for a while.Off the fire.Then dish it up.Serve with warm rice.

I do not want to eat many prawns,so I share with my son,This portion actually is for personal.Only 5 prawns.I just love the sauce to go with warm rice.

EGG FLOSS(optional):

5 Eggs

1/2 Tsp Pepper

1/2 Tsp Salt

200G Cooking oil

METHOD;

1.  Beat the eggs. Season with pepper and salt.

2.  Heat the oil in wok. Pour the beaten egg slowly into the hot oil while one hand keep stirring the           egg with a ladle in a clockwise manner.

    

3.  Do that until the egg has finished pouring and had turned into a thin threads.Take up to plate.
     Later sprinkle on top of prawns.