BUTTER PRAWN

Serves 6-8
(Prep.time 20 mins)

Ingredients:

• 10 large prawns

• 4 pieces of curry leaves

• Some bird’s eye chilies

• 2 salted egg yolks

• 3 tablespoon of butter

• 2 tablespoon of evaporated milk

• 1 tablespoon of sugar

To make it:

• Steam salted egg yolks until done.

• Mash and set aside.

• Trim the legs, antenna and the sharp telson of prawns. Combine with sugar briefly.

• Melt butter in a wok and shallow fry prawns over high heat until done. Remove and set aside. Reserve butter in the wok.

• Beat salted egg yolk and evaporated milk until foamy. Pour into the wok.

• Add curry leaves and stir fry over low heat until slightly thickened.

• Add bird’s eye chilies and prawns. Stir well.