with MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk
Creamy Butter Prawns
Made With MARIGOLD
KING OF KINGS Full Cream Evaporated Milk
Ingredients
500g medium-size prawns (Deveined, legs removed, shells intact)
Salt and pepper to taste
1/4 tsp baking soda
1 tbsp tapioca starch
1 egg white
Buttermilk sauce
50g salted butter
A handful of curry leaves
2 tbsp garlic, minced
1 tbsp chili pepper flakes
1 tbsp rice syrup
MARIGOLD KING OF KINGS Full Cream Evaporated Milk (no quantity mentioned)
Salt to taste
Method
1
Wash prawns with ice water. Drain, dry and set aside.
2
In a mixing bowl, combine prawns, salt, pepper, baking soda, tapioca starch and egg white. Mix well and let it sit for 15 minutes.
3
In a wok, shallow-fry prawns until pink. Drain and set aside.
4
Over low heat, melt butter in a pan. Add in minced garlic , chilli pepper flakes and curry leaves. Stir-fry until fragrant.
5
Pour in MARIGOLD Evaporated Milk & rice syrup. Bring to a slow boil until sauce thickens. Season with salt to taste.
6
Add in prawns and give it a quick toss to coat prawns evenly.
7
Serve hot.
Watch The Tutorial
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