Hi everyone. In this video I am going to share with you a Creamy Butter Prawn (奶皇虾) recipe.

Lightly fried prawn simmer in a creamy and buttery sauce is a simple but yet delicious dish. The added curry leaves and red chili will give you that extra bite and aroma.

Creamy Butter Prawn is a popular dish in Malaysia that is well-loved by many. It is so easy to prepare this dish at the comfort of your home.

Happy cooking😉

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Several notes here to share with you:

💡 You could substitute red chili with bird eye chili if you prefer.
💡 Deshelled prawns should be quickly and lightly fried in a very hot oil to retain their moisture. Cooking too long will result in a harder, drier, and rubbery prawn.
💡 Butter has a low smoke point and is best to be cooking under low heat to avoid them from burning.

Here is a quick rundown of the recipe:

## INGREDIENTS ##

Serve 3-4 Peoples
CREAMY BUTTER PRAWN
=====================
✅️ 8 Whole Prawns (±650 g)
✅️ Evaporated Milk 200 ml
✅️ Plain Water 100 ml
✅️ Unsalted Butter 50g
✅️ Grated Cheddar Cheese ±40 g
✅️ Plain Flour ½ Tsp
✅️ Salt 3g (less than ½ Tsp)
✅️ Garlic Powder 1 Tsp
✅️ Corn Flour 2 Tbsp
✅️ Curry Powder 1 Tsp
✅️ Curry Leaves ±5 g (3 stalks)
✅️ Red Chili 1 Whole
✅️ 500 ml Cooking Oil

## METHOD OF PREPARATION##
Please note that due to YouTube text limits, the following steps are heavily condensed. Please refer to the website for the complete steps.

## STEP 1 ##
Add salt, garlic powder, corn flour and curry powder into a bowl. Stir to mix thoroughly and set aside.

## STEP 2 ##
Slice the red chili thinly, about 3mm thick. Discard the seeds.

## STEP 3 ##
To prepare the prawns:
Cut off the prawn's head, just below its eyes. Then cut off all the legs below its head.
Peel and discard the prawn's shell leaving the head and tail intact.
Gently pull the intestinal tract connected to the tail. Then gently pull the intestinal tract connected to the head.
Scoop out and discard the yellow and brown stuff inside its head.
Make a cut midway into its flesh. Transfer the prepared prawns into a basin.
Each prawn quick rinse under a running tap to remove all the impurities. Drain excess water after rinsing but do not wipe the prawns.

## STEP 4 ##
Add prawns into the bowl containing the corn flour mixture. Flip and turn the prawns in the bowl to coat well with the mixture.

## STEP 5 ##
Heat the cooking oil in a pot over HIGH heat until it is very hot.
Reduce heat to MEDIUM. Fry the prawns for about 2 mins or until they turned golden in color. Fry them in small batches. Quickly and lightly fried to retain their moisture. Transfer to a strainer and keep them aside. Ensure that the oil is heated back to very hot again before frying the next batch. Repeat this until all the prawns are fried.

## STEP 6 ##
Add the butter and curry leaves to a pan. Pan fry the curry leaves until they are dry and crispy over LOWEST avoid the butter from burning.
Add the sliced chili. Pan fry the sliced red chili together with the curry leaves for about 30 sec. Transfer the curry leaves and red chili into a bowl.
Add plain flour to the pan. Stir the flour until small bubbles appear. Add evaporated milk and plain water to the pan. Stir the mixture over MEDIUM heat for about 2 mins, until they are combined well.
Add grated cheddar cheese to the pan. Reduce heat to LOW and continuously stirring the mixture until all the cheese are melted and the liquid reached a creamy sauce consistency. The sauce should be thick yet runny with a creamy consistency. Be careful not to over reduce as the sauce will further thicken as it cools.

## STEP 7 ##
Add the lightly fried prawns, curry leaves and red chili. Shake the pan so that the prawns are coated generously. Flip the prawns to coat on the other side. Quickly shake the pan again to coat generously with the sauce and then switch the heat OFF. Serve the Creamy Butter Prawn immediately while they are still warm.

Happy cooking 😉🧡
# Music Credits #
Yellow Rose of Berkeley
Et Voila
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