Sunday, March 30, 2014

Butter Prawns and chicken - Little Thumbs Up

I bought only 5 prawns to cook this dish and add some chicken to make up for the small amount…. all the prawns are for me, the chicken is for the boy who doesn't like prawns.  Recipe taken from here if you are interested. I like more buttery sauce to coat the prawns and chicken so I cook more of the sauce,  absolutely delicious!

The recipe is pretty simple:-


5 prawns, remove the shell but leave the tail intact, deveined
one piece chicken breast, cut into bite sizes
4 sprigs of curry leaves
2 tablespoons tapioca flour
2 tablespoons rice flour
1 tablespoons custard flour
1 egg, beaten
butter as needed, I used about 2 tablespoons
Evaporated milk - as much as need depending of preference
Sugar and salt to tast
1 tablespoon of chinese wine (optional)
1 tsp of corn flour mixed with 2 tbsp water
Prepared ingredients

Fried chicken and prawns

Heat butter

Add curry leaves

Add evaporated milk

Add the rest of the ingredients


Crack an egg, lightly beat it and set aside.  Mix all the flours together in a bowl.
Pat dry the prawns and chicken, dip them into the egg and coat with flour.  Fry them on high heat, turning regularly to ensure even frying.  Once lightly golden dish out and drain.  Fry in small batches.

For the sauce, start by sauteing some curry leaves in some butter. Use low flame and once you can smell the curry leaves,  add the evaporated milk. The evaporated milk should be roughly twice the amount of butter.  (I added more)   Add salt and sugar to taste. Then some dashes of Chinese wine (optional). Stir in the corn flour mixture to thicken the sauce. Stir in the fried prawns and chicken to coat, dish up and serve immediately.

This post is  linked to Little Thumbs Up organised by Zoe of Bake for Happy Kids, Mui Mui of My Little Favourite DIY and this month's theme, Prawns is hosted byMoon of  Food playground

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