Lai Wong Har/Buttered Prawns

My preference of prawns with heads-on for this recipe is desirable as it is will enhance the flavor as well as better presentation . Cooking this dish was at impluse and found prawns without heads in the freezer. If only i had red pepper for garnishing, then this picture would be more appealing. Anyway, with or without the red pepper, this dish is delicious. Winnie and Tricia, hope the both of you like this version.





Ingredients:

2 lbs prawns with heads-on
6 ozs margarine
4 ozs evaporated milk
6 - 8 chilly padi(small thai bird chilly) chopped
a handful of kari leaves(daun curry)
1 cup of dessicated coconut or 8 egg yolks
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
Oil for Frying


Method:

Dress the prawns by snipping off the shape points from the head and remove the sacs and intestines from the back.

Heat enough oil to fry the prawns until 3/4 cooked.

Heat margarine, add in coconut/egg yolk, then chilly padi and curry leaves. Fry until fragrant.

Add in the prawns and seasonings.

Lastly, add in the evaporated milk and fry for another minute or so.

Garnish and serve hot.

Serves