Butter Coconut Milk Prawn

Butter Coconut Milk Prawn

Not only a milk, but a coconut cream makes the prawn taste perfecto. Moreover we are using the creamy Naco Coconut Cream.

Double Benefits, Double Happiness for this Chinese New Year !!!

过年吃大虾，大家小哈哈

 

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  • 500g large prawns
  • 4 tbsp butter
  • 3 stalks curry leaves
  • ½ Holland onion, diced
  • 2 cloves garlic, finely chopped
  • 2-3 bird’s eye chilies, bruised
  • 200ml Naco Coconut Cream
  • 125ml water
  • 2 pieces cheddar cheese
  • Oil for frying (e.g. Vegetable oil)
  • Salt, sugar, white pepper, corn flour as needed

 

  1. Coat prawns with salt and corn flour. Fry until golden.
  2. Melt butter. Add curry leaves, onion, garlic and chilies, stir-fry until fragrant.
  3. Add Naco Coconut Cream and water, stir until boiling.
  4. Mix in cheese (tear first), white pepper, salt and sugar. Stir well.
  5. Add prawns, toss to coat then remove.

Cooking Time: 20 minutes

Serves: 4

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