Butter Milk Prawn

Main Intermediate 30 mins - 1 hour Chinese New Year Nut Free

Butter Milk Prawn

Butter Evaporated Milk Chinese Seafood

40 mins

Intermediate

Prep + Cook Time

40 mins

Ingredients

For 4 servings

Skill Level

Intermediate

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ENG version

Versi BM

Ingredients

400g Large prawns

1/4 tsp Salt

1/2 tsp White pepper

2 tbsp Flour

80g Butter (butter sauce)

2 stalks Curry leaves (butter sauce)

5 nos Chili padi, chopped (butter sauce)

100ml CARNATION® Evaporated Creamer (butter sauce)

1/2 tsp Salt (butter sauce)

1 tsp Sugar (butter sauce)

1/4 tsp White pepper (butter sauce)

1/2 tsp Chicken stock powder (butter 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 (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

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