Being unable to go out to enjoy outside food makes me crave for all sorts of things. Stir fried noodles, kung po chicken, curries and the likes! The thought of all those food just makes me salivate! One of the many dishes that I love ordering is Creamy Butter Prawns. It is rich, sinful, and oh so amazing. This dish is essentially prawns stir fried in a delicious, creamy and spicy sauce. Before this, I’ve always deemed the dish to be hard to make as you needed a high fire to get the smoky taste and smell in the dish. However, as long as you have all the components, it is actually very easy to recreate. Let’s start!
Ingredients for Creamy Butter Prawns:
Method:
- In a hot wok on high heat, fry the prawns with some oil. When it is fully cooked, take it out of the wok and set aside.
- In the same wok, add in the butter. Once it melts, add in the minced garlic, curry leaves and chopped chilli and fry until the garlic turns golden brown and curry leaves crispy.
- Add in the milk, cream, sugar and salt. Lower the fire and allow the sauce to reduce and thicken.
- After the sauce has thicken, reintroduce the prawns, coat them with the sauce and allow to simmer for a further 3 minutes before dishing out to serve.
Plating Up:
This Creamy Butter Prawns go amazing on a bed of fluffy white rice. The sauce itself is so yummy that I tend to make extra so that I can pour it over my rice.
The chilli adds a nice spice to the dish, and I sometimes like to switch it up by adding birds eye chilli for an extra kick. The curry leaves are essential as it brings out the wonderful fragrance that binds the chilli with the creamy sauce.
ENJOY!!
