Butter Prawn

Ingredients:

500g medium-sized prawns, trimmed

4 egg yolks

1 tbsp evaporated milk

5 tbsp butter or margarine

1 tbsp curry leaves

½ tbsp chopped chilli padi

½ ts salt

½ tsp sugardash of chicken granules

Instruction:

Heat up up oil for deep-frying, put in prawns and deep-fry until cooked. Dish and drain. Combine egg yolks, evaporated milk and mix well. Heat up wok, melt butter with low heat. Slowly pour in mixture 2, keep stirring until the mixture form into fine shreds.

Add in curry leaves, chilli padi, seasoning and mix well. Put in prawns and mix well. Dish up and drain off the excess oil.

Crusine: Chinese