This is my first time cooking Butter Prawn at home. Usually I just order Butter Prawn from Dim Sum place.Recently I bought a box of 4 pounds shrimp with head on (attached) from Chinatown and would love take this opportunity to make famous Malaysia's Butter Prawn .Well,I didn't use egg yolk and milk in my cooking..why bother? By the way the egg yolk after fried is too dry to eat and it's for display purpose only,I think..To my surprised I was happy with the result!! scrumptious and delicious Butter Prawn which I love and miss very much!
1 lb prawn with head on,trimmed and washed
1/4 cup corn flour+1 tsp salt
4-5 tbsp butter
2 sprig curry leaves ,washed
1 whole red pepper,sliced
1 tsp chicken bouillon powder
1 tsp sugar
1 cup oil for frying
1:Heat oil in fryer at medium high heat.Coat flour mixture with clean prawns,shake off excess flour before place into the fryer.Do not over crowded the prawns in the fryer.fry till lightly golden brown,dish out and drain.
2:Heat large skillet at medium low heat,add butter,curry leave,cut red pepper,chicken bouillon powder and sugar.Quickly add in cooked prawns into the skillet and toss all the ingredients well combined.
3:Dish out and serve warm as appetizer or main dish.