Butter Cream Prawns

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)

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