Butter prawns

                                                  BUTTER PRAWNS

INGREDIENTS

• Medium sized prawns – 15
• Coconut milk – 1 cup
• Red chilli – 2 [ deseeded and chopped ]
• Curry leaves – few
• Butter + oil – 1 ½ tbsp
• Crushed garlic – 1 tsp
• Cornflour – 1 tbsp
• Pepper pwdr – ¼ tsp [optional ]
• Salt to taste
• Oil – 2 tsp

PREPARATION

Peel the prawns , slit the prawns to remove the black intestine .Clean ,wash and rinse in water. Drain the excess water and wipe it with kitchen towel.

METHOD

Add corn flour +1/4 tsp of pepper pwdr + little salt to the prawns and mix well.

In a pan heat 2 tsp oil and add the prawns .

Stir fry for 3 mins on medium flame till it becomes pink. [ Water releases from the prawns and evaporates ]

Heat another pan and add butter + oil, add the garlic + red chilli + curry leaves and fry for sometimes.

**** garlic colour should not change or get burnt .

Lower the flame and add the coconut milk .

Mix well.

Adjust salt if required .[ be careful as butter has salt.]

Add the fried prawns and again mix well.

Add little water if the sauce is very thick.

Simmer for 5 mins and off the flame.

You can garnish with chopped parsley or coriander leaves.

Serve hot with fried rice or noodles.

NOTES

1. You can deep fry the prawns.
2. It tasted similar to white sauce pasta.
3. Yes you can add cooked pasta to it .
4. I have added a pinch of turmeric.
5. Instead of coconut milk , you can use thick evaporated milk [carnation milk ].
6. For more flavour you can add stock.

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