I haven’t been preparing seafood dishes for quite a while… much of the reasons being most of my seafood are generally being used up for steamboat recently. And I kinda missing the zhi char kinds of prawns dishes recently. But I guess I had enough of anything salted egg yolks since then until now and my craving for salted egg have not relapse still. Plus I wasn’t that keen for cereal prawns either. Fussy, aren’t I ? LOL.
So I happen to chance upon this Lemongrass Butter Prawns which I thought should be very delicious. After all, lemongrass is something very fragrant and compiled with my premium luscious butter, homegrown pandan leaves and fresh prawns from PurelyFresh, this should make a very aromatic dish.
Well, I must say this dish does live up to expectations ! Not only does it comes off with a good lemongrass aroma, the extra pandan fragrance also adds up to the distinctiveness of the dish. Butter and evaporated milk makes a good combination for a quick butter sauce, especially for prawns.
And so, here you go !! Lemongrass Butter Prawns that’s tantalisingly savoury with a clear distinctness of an appetising aroma and flavours.
- 15 pcs prawns, trimmed and make a slit on both sides of the prawns to remove the thread of dirt
- 15g butter
- ½ tbsp minced garlic
- 2 stalks lemongrass, chopped (use only the bottom white part only)
- 4 pandan leaves, shredded + 1 tbsp water
- 1 chilli padi, diced (feel free to add more if you prefer it spicier)
- 3 sprigs curry leaves
- 4 tbsp evaporated milk
- 2 tsp sugar
- ½ tsp chicken powder
- some cooking oil
- After trimming and cleaning the prawns, pat them dry. Heat up some cooking oil in a pot and blanch the prawns briefly in the hot oil till they turn pink. Drain well and place the prawns on paper towels to soak up the excess oil. Set aside.
- Using a food processor, blend the pandan leaves together with 1 tbsp of water. If you do not have a food processor, you can chop/cut the pandan leaves manually into shreds too.
- In a frying pan, melt the butter.
- Add the minced garlic, chilli padi, lemongrass grass, pandan leaves and curry leaves. Stir fried till fragrant.
- Add the evaporated milk, sugar and chicken powder. Allow the sauce to boil.
- Add the prawns. Stir well to ensure the sauce coats all over the prawns.
- Off the flame and serve. Garnish as desired.