Creamy Butter Prawns

Serving: 3-4pax

[Ingredients]

• 500g medium-sized prawns - shelled, leaving tail intact and deveined

• Salt and pepper

• 1/4 tsp baking soda

• 1 tbsp tapioca starch

• 1 egg white

[Sauce]

• 50g salted butter

• Handful of curry leaves

• 2 tbsp minced garlic

• 1 tbsp chilli flakes

• 1 tbsp rice syrup

• 100ml Marigold-brand King of Kings full cream evapourated milk

• Salt

[Steps]

1. In a mixing bowl, add in prawns and remaining ingredients. Mix well and let sit for 15mins.

2. In a wok, shallow-fry prawns till half-cooked. Drain and set aside.

3. Over low heat, add butter into a pan and allow to melt. Add in garlic, chilli flakes and curry leaves. Stir-fry till fragrant.

4. Add in evapourated milk and rice syrup. Mix well and bring to a boil and till sauce thickens. Season with salt.

5. Add in prawns and mix well.

Adapted from themeatmen