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)