Actually I already had a recipe of this savory dish in my blog here. My boys love to eat anything cook with butter and what more if it is fried and fragrant. As it is not a very healthy dish for those with high cholesterol I would try to lessen the amount of butter and omit the egg yolk in this variation. This time I peel the prawn shells before cooking to make it easy to pop into the mouth without dirtying the fingers and also convenient for little children to eat. Omit the chillis or split it into halves and take out the seed like I do for small children. Here is a healthier recipe to share......
600 g medium prawns- peeled and leave the tail part on.
2 sprig curry leaves-take out the stems
5 chilli padis - chopped
5 cloves garlic- chopped
2 tbsp of evaporated milk
1 tbsp of butter
1 tbsp olive oil
1 tsp of salt
Marinade: for Prawns
1 egg- slightly beaten
1/2 tsp salt
a dash of pepper
1 tsp cornflour
Marinade the prawns with egg, salt, pepper and cornflour. Keep aside in fridge for about 30 minutes. Deep fried the prawns in hot oil til just cook or change color. Drain and keep aside.
Then in a clean wok or pan, heat olive oil and butter under medium heat as butter will get easily burnt on high heat. When butter melts, add in the garlic, chopped chillis, curry leaves to fry for a minute or two til fragrant. Next, add in the fried prawns and mix well for another minute. Add milk to it while stirring.
Before dishing out, add in the Nestum ( made sure it is original and not the packet mix which is too sweet for this dish) and stirfry for a minute sprinkling some salt for flavor. For those who love Nestum you can add more to bind with the buttery prawns to make a drier crispy texture.