Butter Prawn

Ramuan / Bahan

600 g large prawns
oil for deep frying
2-3 tablespoons butter
5-10 birds's eye chillies, roughly chopped
10-15 sprigs curry leaves
2 cloves garlic, finely chopped
teaspoons salt
2 tablespoons sugar
teaspoon light soy sauce
teaspoon white vinegar
150 g Nestum original flavour cereal


Remove heads from the prawns but leave on shells.
Slit dow the back to remove intestinal tract, trim feelers and legs and dry prawns thoroughly.
Heat the oil and deep fry the prawns.
Drain and put aside.

Melt the butter, and chillies, curry leaves, garlic and salt and fry for 2 minutes.
Add prawns, sugar, soy sauce, vinegar and nestum.
Cook over high heat for 1-2 minutes, stirring frequently.
Serve immediately.