Butter Prawns
Ingredients:
12 oz (375 g) fresh prawns
1 TB butter sprig of fresh curry leaves, stripped from stem
2 hot green chilies, sliced
1 tsp finely chopped garlic
1 tsp white sugar
1 tsp black pepper
1/2 tsp salt
60 ml/2 fl oz evaporated milk
125 ml/4fl oz/1/2 cup peanut oil for deep frying and stir-frying
Directions:
Remove and discard hard shell from heads of prawns. Split shell down the back with scissors and lift out vein. Wash the prawns and roll in paper towels to dry exceedingly well or they will splatter when fried. Heat oil in a wok until almost smoking and deep fry the prawns very quickly for only 1 minute. Pour prawns and oil into a sieve over a metal bowl. Return wok to heat, add butter and a tablespoon of the oil in which the prawns were fried and sizzle the curry leaves, green chillies and garlic for a few seconds. Return prawns, sprinkle over them the sugar, pepper, and salt and stir-fry for 1 minute. Stir in the evaporated milk and serve at once, with steamed rice. “