Another simple recipe from me. It simple with few ingredient and its soo easy to make. You will get a restaurant style dishes in no time….I said it easy but don’t underestimate this recipe cos’ i failed a few times before i get it right too…hehe.
Once you get it right , you will amazed how simple it was…ok, now lets talk about the ingredient if you love hot spicy you can add a few bird chillies…restaurant always add this chillies even we not asking for it but that how it supposed to be…i would says it taste even good with bird chilli..that cos’ i loved spicy than you can imagine….
Some oldie always said to use more butter to make your butterprawn more frangrant…to tell you the truth this is totally wrong…why i say so?? It because more butter will make your evaporated milk separate from your butter it form a lump and it more likely a vomit…yeah,i know it sound disguisting but that the fact..keep in mind ,we do not need more butter on this recipe….
1 kg Prawn
30 pcs of curry leave
Enough oil for frying
Bird chilli for garnishing
1 1/2 tsp salt
1 tsp white papper powder
1 tbsp corn starch
1 tbsp soda bicarbonate
1 whole egg
1 tbsp xiao xing wine
3 tbsp plain flour
3 tbsp custard powder
3 tbsp corn strach
3 tbsp tapioca starch
30 g butter
1 can evaporated milk
1 tsp salt ( add more to your preference)
Sugar to taste (more to your preference)
1. Clean your prawn and marinade for an hour. Set aside. Since you have added soda please marinade not more than 2 hour.
2. In a large wok, heat your oil..make sure your oil is enough to cover your prawn. What i mean here is we will deep fry the prawn. Once your oil is hot coat your prawn with flour mixture and fry just for a few second. Take it out and fry the rest of your prawn. When i say a few second is around 20 second . Take it out and we will fry it for second time for a minute or until it golden brown. When done set aside.
3. Now is the most crucial step, with low heat melt your butter, and once it melted add your curry leave and fry until it fragrant. You can add your chopped bird chilli at this time or you can just sprinkle your chopped chilli when everything is done…its totally up to you. Once you smell a fragrant curry leave add your evaporated milk. Stir continuesly.
4. Add in your prawn into sauce. Stir a few minute until the sauce thicken by it self , it mean we do not need to use thickening ageant like corn starch here. Turn off heat. Ready to served.
Baking With Kelly