Who doesn't enjoy a plate of rich buttery prawns, infused with the fragrance of curry leaves?
This dish is a delightful combination of Eastern and Western flavours, and is truly finger-licking good. It is also very easy to cook at home.
|Curry leaves impart a wonderful smoky fragrance and flavour to the dish. |
Don't be stingy, add a good handful. It won't be overpowering.
Last weekend I chanced upon some fresh and large prawns at the wet market, going for a bargain, and immediately thought of making this dish as a treat for the family. If you are in the midst of planning for the CNY reunion dinner, this dish is guaranteed to be a hit.
Easy Butter Prawns
- 400g fresh and large prawns
- 1 handful of fresh curry leaves
- 1 fat clove of garlic, chopped
- 2 tbspn softened butter
- 1/3 cup of full cream milk (we like it wet, with lots of gravy)
- 1 tbspn sugar
- Generous dash of salt and pepper to taste
1. Rinse the prawns, trim off the feelers and cut the head just at the eyes point. Drain thoroughly.
2. Drizzle some oil and pan fry the prawns until just cooked. Set aside.
3. Using the same pan, heat some oil, add in the garlic and curry leaves. Fry until the garlic turned golden and the curry leaves have turned opaque. Add in the butter, milk and sugar. Stir and bring to a gentle boil. Add in the prawns and season with salt and pepper to taste. Serve immediately with hot steam rice.
Easy isn't it :)
I know some recipes that add a dash of Chinese cooking wine and soy sauce to the gravy. I tried both and didn't quite like the resulting taste. This version best suits our tastebuds.
You can also add an egg yolk to this, to get those yummy golden bits. Just push an egg yolk through a sift into the bubbling gravy. However, most of the time I'm rushing to prepare dinner, so I skip this part.
Love more prawn recipes? Try this much loved recipe in our family - Pan Fried Prawns - super duper easy and just as finger licking good.
Finally, here are more recipe ideas for your CNY reunion dinner menu.
The Best BBQ Pork / Char Siew
Peking Style Jing Dou Spare Ribs
The Best Chicken Soup