My mom cooked a lot of traditional dishes for our Chinese New Year reunion dinner and one of them is this prawn dish. She once saw a chef on TV demonstrating a prawn dish using evaporated milk and she cook it for us. We like it a lot but I tweak recipe a bit by adding additional ingredients to it. Many Chinese families like to cook prawns/shrimps, as a prawn in Cantonese is ‘Ha’ which in English means ‘laughter’ and that associate with the idea of happiness and joy all year round. Being Chinese, all the dishes serve during the festive season need to have auspicious name or meaning to it. This is my version of mom’s dish. Finger licking good!!
12 large prawns
2 tbsp corn starch
Salt and pepper
Ingredients for the sauce:
2 tbsp butter
1 shallot – thinly slice
2 cloves garlic – finely chopped
3 Thai chilies
1 sprig curry leaves
¾ cup evaporated milk
1 tsp chicken bouillon powder
½ tsp sugar
Salt to taste
1. Clean the prawns cut away the legs and leave the shell intake. Pat dry and season with salt and pepper.
2. Heat up some oil for shallow frying, lightly dust the prawns with cornstarch and fry it over high heat until just cooked. Remove the prawns and drain the oil on paper towel.
3. Remove all the oil from the wok, add in the butter, and curry leaves, shallot, garlic and chilies. Sauté until fragrant. Add in the evaporate milk, chicken bouillon, a bit of salt and sugar. Simmer until the sauce thickens and creamy.
4. Add in the prawns, toss it well. Serve warm.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover .