Creamy Butter Prawns is another great comfort food to tuck into during the current cold season here. The sauce is creamy, buttery, and a little spicy. It's made with whipping cream, butter, lots of curry leaves, Thai bird’s eye chilies, garlic, black pepper, and sea salt. As for the crustaceans, I used grilled River prawns here; but, you can easily substitute with crabs or lobsters. Do try the recipe and enjoy!
Creamy Butter Prawns
450 g (8 pcs) River Prawns, halved
2 Tbsp Peanut or Vegetable Oil
Freshly Ground Black Pepper
Creamy Butter Sauce
3 Tbsp Unsalted Butter
5 to 6 Sprigs Fresh Curry Leaves
5 to 6 Thai Bird’s Eye Chilies, chopped
2 Small Cloves Garlic, peeled, chopped
1 tsp All-Purpose Flour
1-Cup (250 ml) Whipping Cream
½ tsp Black Pepper
Season the prawns with sea salt, ground black pepper and peanut oil. Turn the grill on high and grill the prawns for about 4 to 5 minutes on each side.
Melt the butter in a saucepan, add chilies, garlic, curry leaves and fry the mixture until fragrant, about 1 ½ minutes. Add flour and stir until well combine.
Mix in the cream and bring it to a boil. Lower the heat and let is simmer for about 2 to 3 minutes, or until the sauce has thicken. Season the sauce with black pepper and sea salt. Serve immediately with grilled prawns. (Optional: Prawns can be cook together with the sauce for about 2 minutes.)