This recipe is best with
Recipe Ingredient
- 500g large prawns
- 1 tbsp butter
- 2 stalks curry leaves
- 1 tsp chopped garlic
- 4 bird's eye chillies, lightly smashed
- 2 tbsp evaporated milk
- 120ml thick coconut milk
- Seasoning
- ½ tsp salt
- 1 tsp sugar
- Dash of pepper
- Thickening (combined)
- 1 tsp cornflour
- 1 tbsp water
Instructions
- WASH prawns and trim the feelers and whiskers.
- Heat a little oil in a wok until hot and fry prawns for 1-2 minutes until they turn a bright red colour. Dish out and leave aside.
- Heat a clean wok and add butter. Fry curry leaves, garlic and chillies in the melted butter until fragrant.
- Add evaporated milk, coconut milk and seasoning. Cook over a low heat to a simmering boil.
- Return prawns to the wok and stir-fry well. Once the gravy or sauce is reduced, dish out and serve.
