My love for Chinese Cuisine, I just can't explain. I love the cuisine because of its quick preparation and does not need long hours of waiting even when you order in a very busy restaurant. I have admired the food since I was a kid, dad used to bring us to Chinese restaurants almost every week, my love for it grew fonder after I have started cooking. Butter Prawn is a dish that have been my all time favorite and must order dish when ever we eat out. It look me so long to get a perfect recipe of this dish, you can find many similar recipes in the net but I have copied this recipe long long ago even before I blog so I don't write down the source of this recipe. My heart felt gratitude to those who have shared this recipe, now let us see how to prepare this easy and delicious dish;
10 large prawns (cut the antennae)
3 egg yolks (I have used 2 large whole eggs)
2 sprig of curry leaves
3 bird eye chilli (chopped)
1/4 cup evaporated milk
2 tbsp of vegetable oil
2 tbsp of corn starch
1 tsp of white pepper powder
4 tbsp of butter
1 tsp of sugar
Salt to taste
Marinate prawns with salt and pepper for 10 minutes, before frying add cornstarch. Heat 2 tbsp of butter and 1 tbsp of vegetable oil, let the butter melt and fry prawns until it turns red/pink/peach colour. Do not over cook the prawn, it take a couple of minutes to achieve this. Drain the prawns and keep aside.
In another pan add 1 tbsp butter and oil, pour the whisked eggs and fry until you get tiny pieces of scrambled egg (very tiny pieces like you can see from the above picture). Pour the balance 1tbsp of butter and oil add curry leaves and chopped chilli, then add the evaporated milk when it starts bubbling add prawn, sugar and salt. Quickly stir fry until all the ingredients are well incorporated and serve.
This dish best eaten while its hot. Do try and let me know how it turned out for you!