This recipe is best with
Recipe Ingredient
- 600g large prawns, keep whole
- A little tapioca flour
- 1 tsp chopped garlic
- Milk crisps
- 100g butter
- 100ml evaporated milk
- Butter sauce
- ½ tsp salt
- ½ tsp pepper
- 1 tsp Shao Hsing Hua Tiau wine (optional)
- 100ml evaporated milk
- 100ml fresh chicken stock
Instructions
- Lightly sprinkle a little tapioca flour over the prawns then deep-fry in hot oil until lightly golden. Remove and drain from oil.
- Put butter and evaporated milk into a preheated wok. Stir continuously over medium heat until the butter and milk start to form milk crisps. Strain the crisps in a fine wire mesh sieve to remove excess oil.
- In another clean wok heat one teaspoon butter. Sauté garlic until fragrant. Add the sauce ingredients and allow to come to a boil.
- Return the prawns to the wok and bring to a simmering boil. Cook for 2-3 minutes.
- Dish out onto a serving platter and top with the prepared milk crisps. Serve at once.
