Fried Prawns in Creamy Butter Sauce
Ingredients
500g large prawns, trimmed
Oil for deep-frying
3 tbsp butter
1 tbsp sunflower oil
2 tbsp finely chopped garlic
¾ tbsp plain flour
1 tsp salt (for marinade)
150ml MARIGOLD Evaporated Creamer
Salt and pepper to taste
Coriander leaves for garnishing
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Marinate prawns with salt for 10 minutes. Pat it dry with paper towels.
Deep-fry prawns in hot oil until prawns are cooked and crispy. Drain and set aside.
Heat a heavy-based pan with butter and oil. Put in chopped garlic and sauté for a minute. Add in flour, stir for 30 seconds and pour in MARIGOLD Evaporated Creamer. Stir mixture until sauce is smooth and season it with salt and pepper.
Add in the fried prawns and stir until it’s well coated with the sauce.
Garnish with coriander and serve immediately.
For crispy succulent prawns, ensure oil is hot enough. Fry prawns in several batches.
