Lemongrass Butter Prawns 香茅牛油虾

[Ingredients]

• 600g large prawns, deveined

• 2tbsp butter

• 2 stalks lemongrass, minced

• 1 pandan leaf, julienned

• 3 chilli padi, chopped

• 3 sprigs curry leaves

• 1/4tsp salt

• 1/4tsp sugar

• 1/8tsp white pepper

• Oil for deep frying

[Butter Sauce]

• 60g butter

• 120ml evapourated milk

• 1 pandan leaf, tie into a knot

• 1/8tsp salt

• 1/4tsp sugar

[Steps]

1. Sauce: Melt 60g butter in a pan over low heat.

2. Add in remaining ingredients, cook stirring till sauce starts to dry up and crumbs are formed. Transfer into a bowl and set aside.

3. Deep fry prawns for 1-2mins.

4. Melt 20g butter in a pan over low heat. Add in pandan leaves, curry leaves and chilli padi. Stir-fry till fragrant.

5. Add in butter crumbs, salt and pepper. Mix well.

6. Add in fried prawns and mix well.

Adapted from The Meatmen Singapore