KING OF KINGS Full Cream Evaporated Milk
Wash prawns with ice water. Drain, dry and set aside.
In a mixing bowl, combine prawns, salt, pepper, baking soda, tapioca starch and egg white. Mix well and let it sit for 15 minutes.
In a wok, shallow-fry prawns until pink. Drain and set aside.
Over low heat, melt butter in a pan. Add in minced garlic , chilli pepper flakes and curry leaves. Stir-fry until fragrant.
Pour in MARIGOLD Evaporated Milk & rice syrup. Bring to a slow boil until sauce thickens. Season with salt to taste.
Add in prawns and give it a quick toss to coat prawns evenly.