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Butter Milk Prawn

A basic yet delicious recipe for buttermilk prawn, with a crisp crust and luscious interior.

Serving Size4 pax

Preparation Time20 min

Cooking Time20 min

Ingredients

400g

Large prawns

1/4 tsp

Salt

1/2 tsp

White pepper

2 tbsp

Flour

Butter sauce

80g

Butter

2 stalk

Curry leaves

5 nos

Bird's eye chillies, chopped

100ml

CARNATION® Evaporated Creamer

1/2 tsp

Salt

1 tsp

Sugar

1/4 tsp

White pepper

1/2 tsp

Chicken stock powder

Step 1

Marinate prawns with salt and pepper for 10 mins. Lightly dust with flour and shake off excess flour.

Step 2

Deep fry the prawns until golden brown. Drain the excess oil and set aside.

Step 3

For the butter sauce, melt butter in a wok, Saute curry leaves and chilli padi until fragrant.

Step 4

Add in CARNATION® Evaporated Creamer and the rest of the ingredients. Continue to cook until the sauce thicken.

Step 5

Transfer the prawns to the wok and stir at low heat until the prawns are well-coated with sauce. Serve warm.