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HAR-ppy New Year Buttermilk Prawn
20 mins
Preparation Time
20 mins
Cooking Time
20 mins
Serving Size
4 servings
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ENG version
Versi BM
CHI version
Ingredients
HAR-ppy New Year Buttermilk Prawn
400g Large prawns
¼ tsp Salt
½ tsp White pepper
2 tbsp Flour
Butter Sauces
80g Butter
2 stalks Curry leaves
5 nos Chili padi, chopped
100ml CARNATION® Evaporated Creamer
½ tsp Salt
1 tsp Sugar
¼ tsp White pepper
½ tsp Chicken stock powder
Methods
- 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
¼ sudu kecil Garam
½ sudu kecil Lada putih
2 sudu besar Tepung
Sos mentega
80g Mentega
2 batang Daun kari
5 biji Cili padi, dicincang
100ml Krimer Sejat CARNATION®
½ sudu kecil Garam
1 sudu kecil Gula
¼ sudu kecil Lada putih
½ sudu kecil Serbuk pati ayam
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.
奶油虾
食材
400克 大虾
¼茶匙 盐
½茶匙 白楜椒
2汤匙 面粉
奶油
80克 牛油
2梗 咖哩叶
5条 辣椒，切细
100毫升 Carnation淡奶
½ 茶匙 盐
1茶匙 糖
¼茶匙 白楜椒
½茶匙 鸡精粉
方法
- 以盐及楜椒腌渍大虾10 分钟之久，然后将少许面粉洒在其上，并将多余面粉甩掉。
- 将大虾油炸至金黄色为止，然后沥干多余的油并置放一旁。
- 制作奶油时，以一个锅将牛油融化，然后放进咖哩叶和辣椒，将其爆香。
- 加入Carnation脱脂淡奶及其他食材，然后继续一起炒至浆汁变浓稠为止。
- 将大虾放进锅中，并以慢火来炒至大虾上的浆汁均匀为止。
酱汁
专业提示： 至步骤4时可加入一茶匙栗粉令浆汁更加浓稠。
4 months ago