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Creamy Butter Spot Prawns
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings
4
Ingredients
340
g
TAG’s Wild Alaskan Spot Prawns
thawed, pat dry, and back split
3
tbsp
cooking oil
1
egg yolk
beaten
60
g
butter
200
ml
evaporated milk
2
sprigs
curry leaves
stem removed
5
cloves
garlic
minced
1
red chilli or chilli padi
chopped
2
tsp
sugar
1½ - 2
tbsp
fish sauce
or to taste
Dash of white pepper
Chopped spring onions
to garnish
Instructions
Heat oil in pan on medium high.
Add prawn and cook until 80% cooked. Drain and set aside.
In a clean pan, add melt butter over medium heat.
While stirring, slowly streaming beaten egg yolk.
Add garlic, chilli and curry leaves to cook until fragrant (about 30 secs).
Pour in evaporated milk, sugar, and fish sauce. Taste and season as needed.
Allow to simmer for 1 minute.
Return prawns into pan, allow to finish cooking and let sauce coat the prawns.
Remove from heat when sauce thickens.
Garnish with spring onions and serve.
Notes
Keto: skip the sugar or use erythritol and substitute evaporated milk with cream.