Butter Cream Prawns

Prawn Prep:

• Clean & de-vein the prawns
• Remove shells but leave the heads on (or leave them in if you like more crunch)
• Coat generously in cornflour
• Deep fry the battered prawns (on lazy days, I just pan fry them to get some char, works fine either way)

Butter Cream Sauce (Zi Char style)

• 1 cup of evaporated milk
• Curry leaves (as many as you like, we always add extra)
• 1 tablespoon of sugar
• A chunk of butter (perhaps 1cm width from the slab)
• Minced garlic
• Diced onions/shallots
• Cut bird’s eye chilli – approx 2-4 pieces chopped

(Recipe from Spice & Pans)