My first encounter with creamy butter was at Seafood Paradise located at Singapore Flyer a few years ago. The signature dish there is their "Creamy Butter Crab" and it is really really good!! If you never tried it before, you should really give it a try but.... the pricing is on the high side. It can cost you up to $100 for 2 person with dishes like a crab, a vege and another main (chicken, prawns or beef).
After browsing thru a few recipes regarding creamy butter, I decided to give it a try because I find that it is rather similar to the Cereal Prawns that I've cook earlier on.
Ingredients: (serves 2)
12 prawns
2 cloves of garlic (chopped)
Butter
2 stalks of curry leaves
1 tbsp of sugar
1 chilli padi (cut)
1 cup of evaporated milk (preferbably full cream)
1 tsp of tapoica flour (for thickening of the sauce)Oil for frying
Seasoning:
Salt
Black pepper
2 tsp Oyster sauce
3/4 tbsp Plain Flour
Directions:
Remove shell and devien prawns
Season it with a pinch of salt and black pepper
Add 2 tsp of oyster sauce
Sprinkle 1 tbsp of plain flour
Mix well and set aside for 10 mins
Heat wok under high heat and pour in oil
Once oil is hot, pour in prawns and fry for a minute until the prawns turn pinkish
Scoop up the prawns and drain off excess oilHeat up wok under medium fire and put in butter
Put in garlic and stir fry till golden brown
Put in the curry leaves and chilli padi and continue to stir
Add in the prawns and stir fry for a minute
Pour in evaporated milk and let it simmer for a minute
Add in one tbsp of sugar and continue to let it simmer
Mix the tapoica flour with some water and pour it in (according to how thick you want your prawns to be)Heat off and ready to serve!!
This is no doubt one of the best dish that I've cooked so far!! 2 thumbs up!! There is nothing much that I would change for my recipe but if I am going to cook it again, I will make sure I cook 20 of them!!
