Butter Prawns

I have been longing to try this popular Chinese prawn dish out and figured that today I will just set out trying my luck! It turned out pretty good and very enjoyable. My only suggestion is to eat this dish when its pipping hot just out of the wok!

The ingredients are incredibly simple!
500gm prawns shells kept on and trimmed
20 green chili padi's sliced
Lots of curry leaves
Chicken stock granules (1 tablespoon)
Corn flour to coat the prawns before deep frying
4 egg yolks mixed well with about 5 tablespoons of evaporated milk
6 tablespoons (or more) of butter.

In a wok add some oil and deep fry the prawns that have been mixed with some corn flour and keep aside. Discard the oil and add the butter in and put the flame on low and gently melt the butter then add the egg mixture in slowly while constantly stirring. Add the chili padi, curry leaves and chicken stock granules and continue stirring before adding the prawns and coating it well in the mixture.

Serve hot with steamed white rice. We had this for lunch with some Kai Lan stirred fired with salt fish and Kam Heong La La.

Enjoy!