Wednesday, April 2, 2008

Buttered Prawns


I love to eat prawns and you can virtually cook them in whatever way and I'll still eat them. I was at Mid Valley yesterday, mainly to settle my overdue Maxis handphone bill and also to try and get me some porky balls to make porky balls porridge...thanks to my fav Superheroes super bloggers. They always inspire me to search for better foods to eat :D.

I managed to get my pork balls but along the way, I also saw that they had very fresh white prawns at the supermarket and I decided, what the heck, I can always try do to a simple prawn dish to go with my porky balls porridge. So, decided to just get 12 of these babies back (haven't really decided what to do with them yet at this stage).

Got home, put the rice into the rice pot for my porridge and opened the fridge to find out what is in there. Saw a half used tin of evaporated milk and some curry leaves which were drying up. That gave me an idea. I'll just do my version of Prawns cooked in butter and milk.

The ingredients and method is very simple and it might not be really the full blown recipe for Butter Prawns that you would find elsewhere. For the more authentic Prawn recipes, you could try these sites :

Babe in the City - KL
Cooking Momster - My Kitchen

But if you wanted something simple like mine, then all you need are :-


Ingredients

12 medium/large prawns
2 tsp of cornflour
1 tbsp of oil
1 globs of butter (haha about 2 tsp)
1/3 tin of evaporated milk
2 sprigs of curry leaves
2 cloves of garlic (chopped)
1 red chilli (chopped)
salt and sugar to taste

Method
  1. Wash and drain prawns (I chopped off the front part of the prawns' heads as they are very sharp and dangerous).
  2. Put in the cornflour onto the prawns and stir it abit.
  3. Heat up the oil in the wok and stir in the prawns until they turn orange in color. Remove prawns from the wok and set aside.
  4. Put in the butter into the wok and when hot, add the garlic.
  5. When the garlic turns fragrant, add in the evaporated milk.
  6. Stir until the liquid thickens, then add in the chilli and the curry leaves.
  7. Add sugar and salt to taste.
  8. Pour in the prawns and mix well.
  9. Remove and serve with steamed hot rice (in my case, hot porky balls porridge)

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5 comments:

babe_kl said...

huh wah so simple only ka? hmmm dat will gimme some idea what to do next time. err btw i dun have many prawns recipes kekeke shy only when you link me :p

twosuperheroes said...

Chef Y, you're so innovative in your cooking lah! How did you get all the ideas??? Hahhaa...lots to learn from you! :p

YozoraNiteSky said...

babe: heehee..sometimes, dishes can be as simple or as complicated as we want them to be..you got other seafood recipe there that I like wor :)

superheroes: ideas come to those who love food but very lazy to go through the hard work of preparing it..haha..so, i do shortcut way :)

Mochachocolata Rita said...

this sounds really good...my sous chef hates peeling off prawn skin, so i have to deshell and devein them before cooking ^_^ i'll try this recipe ^_^

YozoraNiteSky said...

haha..mochachocolata..that sounds like a lot of people I know...who loves prawns but just don't like to peel them. I will ask mum for her other prawn recipe where the prawn shells have already been removed.