Wednesday, August 19, 2009

Crispy Butter Prawns

Tried this recipe from Quick & Easy Hawkers’ Fair, I used normal chilli as I give the outcome benefit of the doubt that it will turn out less spicy so that kids can ate it too, lucky its not spicy at all.

1 kg medium size prawns
8 cups oil for deep frying
50g salted butter
½ bowl curry leaves
1 tsp chopped chilli padi (I use 1 normal big chilli)

3tbsp plain flour
2tbsp corn flour
1 egg
½ tsp sugar
½ tsp salt
100ml water

1tsp sugar

1. Trim prawns, wash and drain.

2. Heat oil for deep-frying, coat prawns with batter and deep fry in hot oil until golden brown & cooked. Dish and drain.

3. Melt butter in a wok, sauté curry leaves and chilli padi until fragrant. Add in seasoning, prawns and stir fry until well mixed. Dish up and serve.

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