BUTTER PRAWN

INGREDIENTS

a. For the Crunchy Top

two ladle of  butter
Yolk of 4 eggs
1 ladle of cooking oil

b. The Main Part

 One tub of prawns (cut the heads by half and snip the legs)
6 chilli padi (get rid of the seeds and pound them together with the garlic)
7 cloves of garlic (big size ones will be good)
Two and a half tablespoons of curry powder
5 tablespoons of evaporated milk
4 strand of curry leaves
butter for cooking
oil
salt

METHOD

The Crunchy Top

1. Heat up the wok.
2. Put in the butter.
3. Beat the yolk a bit.
4. Once the butter is melted and slight hot, pour in the yolk. (To do this, you need to use the soup ladle and pour out the yolk from a certain height. As you pour, keep on swirling the butter. Why at certain height? to make sure its fine appearance. )
5. Let the bubble raise up and settle.
6.  Scoop out the fried yolk using ladle for frying.

The Main Part

1. Heat up the wok.
2.  Put in slightly less than a cup of oil.
3. Fry the prawn.
4. Once the colour has changed, scoop them out.
5. Heat up a different wok.
6. Put in the butter.
7. Add in the pounded chili and garlic.
8. Once you can smell it, add in the curry powder. (It is best to turn it into paste before adding it in. )
9. Let the curry powder properly cooked before adding in the evaporated milk.
10. Lastly, add in the prawns, a slightly more than a little of the Crunchy Top, salt and curry leaves.

REMARK
There is another recipe that does not use the curry powder. You just simply fry the pounded garlic and chilli together with the curry leaves.

The taste? Personally, both are good. However, I prefer with the curry. There is more texture.