When my son was first introduced to prawn, he disliked it very much and even spit it out. I just can’t believe that things are so difference now. Prawn has started to gain its popularity in my son’s diet. He can eat as many prawns as we do!
This recipe is adapted and modified from Quick and Easy Hawkers’ Fair. Because of my son who can’t eat spicy stuff, I had to omit 2 ingredients: chilli padi and curry powder. Even with this modification, the taste can still have that kind of “fingers licking good” results. At least, it can give us some resemblances to the taste of those creamy butter crabs (which we are so craving for) sold at De Foodland Restaurant in Kuala Lumpur.
12 medium-sized prawns
2 – 3 tbsp butter
2 – 3 tbsp curry leaves (cleaned) (I used a lot because I luv the aroma)
150 ml evaporated milk (full cream)
1 tsp sugar
¼ tsp salt
Dash of sugar, salt, pepper and cornflour
1) Clean, peel and devein the prawns. Pat dry with kitchen towels. Marinate them with the seasonings. Keep in the fridge for ½ hour. (Alternatively refer to Jaden Steamy Kitchen’s blog for great tips on how to prepare shrimp/prawn that gives a busty, bouncy bite)
2) Using enough oil (5 – 6 tbsp), heat up wok with high heat. Layout all the prawns on the wok and let them fry untouched until they turn pink. Flip over the other side and continue frying until the prawns turn pink and curl up. Dish up and place on kitchen towels to absorb excess oil. Set aside.
3) Heat up wok again. Melt butter and sauté curry leaves until fragrant.
4) Add in evaporated milk and seasoning. Bring to boil and then simmer until the sauce starts to get thicker.
5) Add in prawns and stir-fry quickly until well mixed. Dish up and serve.
The sauce must be cooked until thicken before adding the prawn. Otherwise, the prawns will be overcooked.
Updated: 15 May 2010
For those who like spicy dishes, you can add 1 tsp curry powder (in the seasoning) and 1 tsp chopped chilli padi in step (3).