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Buttermilk Prawns
Butter Evaporated Milk Chinese Seafood Fried Dish
40 mins
Intermediate
Prep + Cook Time
40 mins
Ingredients
10 ingredients
Servings
For 4 servings
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ENG version
Versi BM
Ingredients
400g Large Prawns
1/4 tsp Salt
1/2 tsp White pepper powder
2 tbsp Flour
80g Butter (buttermilk sauce)
2 stalks Curry leaves (buttermilk sauce)
5 nos Bird eye chili, chopped (buttermilk sauce)
100ml CARNATION® Evaporated Creamer (buttermilk sauce)
1/2 tsp Salt (buttermilk sauce)
1 tsp Sugar (buttermilk sauce)
1/4 tsp White pepper powder (buttermilk sauce)
1/2 tsp Chicken Stock Powder (buttermilk sauce)
Prepartion
- Marinate prawns with salt and pepper for 10 min. Lightly dust with flour and shake off excess flour.
- Deep fry the prawns until golden brown. Drain the excess oil and set aside.
- For the butter sauce, melt butter in a wok. Sauté curry leaves and chili padi until fragrant.
- Add in CARNATION® Evaporated Creamer and the rest of the ingredients. Continue to cook until the sauce thickens.
- Transfer the prawns into the wok and stir at low heat until the prawns are well coated with sauce. Ready to serve.
Bahan-bahan
400g Udang besar
1/4 sudu kecil Garam
1/2 sudu kecil Lada putih
2 sudu besar Tepung
80g Mentega (sos mentega)
2 batang Daun kari (sos mentega)
5 biji Cili padi, dicincang (sos mentega)
100ml Krimer Sejat CARNATION® (sos mentega)
1/2 sudu kecil Garam (sos mentega)
1 sudu kecil Gula (sos mentega)
1/4 sudu kecil Lada putih (sos mentega)
1/2 sudu kecil Serbuk pati ayam (sos mentega)
Langkah-langkah
- Perapkan udang dengan garam dan lada putih selama 10 minit. Gaulkan udang dengan tepung.
- Gorengkan udang dalam kuali. Toskan minyak dan ketepikan.
- Untuk menyediakan sos mentega, cairkan mentega dalam kuali. Tumiskan daun kari dan cili padi sampai naik bau.
- Masukkan Krimer Sejat CARNATION® dan bahan perisa lain, masak sampai sos menjadi pekat.
- Masukkan udang dan gaul sebati atas api kecil. Dihidang panas.
3 years ago