Butter prawns Sri-Lankan style

Butter prawns Sri-Lankan style is one of my favourite. Being a seafood lover I have tried so many dishes made with prawns. And every time it has never let me down. There is so many varieties of dishes you can make with prawns. This is one of my style. Hope you enjoy!

Ingredients

For the prawns

• 200 g of Fresh prawns or frozen

• 1/2 tsp of Salt

• 1 Egg White

• 200 g of Corn Flour

For the Sauce

• 1/4 tsp of Tumeric Powder

• 2 tbsp of crushed Garlic

• 1 tbsp of Butter

• 1/2 tsp of Sugar

• 1 tbsp of Chilli Paste

• 1 handful of Spring onions

• 2 Dried chillies

• 1 stem of fresh Lemongrass

• 3-4 green chilli (optional if you like it spicy)

Method

Clean the prawns (you can have it with shell or without) depends on your preference.

Add salt and egg white. Make the flour mix with cornflour, tumeric and salt. Mix the egg washed prawns in the flour mix. Heat oil in a pan and fry prawns for 3 minutes until golden crispy.

Add garlic, butter, sugar, lemongrass, chilli paste together in a heated wok. Sauté a little and add spring onions and dry chilies. Finally add the fried prawns and toss till light gold colour. (about 1/2 minute) Don't over cook this as the prawns will get soggy rather than crispy.

Serve hot with this Thai dipping sauce.

Ingredients for the dipping sauce

60ml (1/4 cup) water

60ml (1/4 cup) fish sauce

2 tbsp fresh lime juice

2 tbsp rice wine vinegar

1 tbsp sugar

1/2 stem lemon grass, pale section only, or 1/2 spoon of lemongrass puree

finely chopped 2 long fresh red chillies, deseeded, finely chopped

1 garlic clove, crushed

Method

Combine the water, fish sauce, lime juice, vinegar, sugar, lemon grass, chilli and garlic in a jug and stir until the sugar dissolves. Serve.

If you decide to make this recipe, I would love to hear from you!

Please feel free to share your outcomes with a picture or comment below.

I'm open for suggestions and your ideas on which recipes I should put on next.