Do people still count sheep if they can't get to sleep? If I count curry leaves, I'll definitely keep awake through the night. I'm still left with so much, and if I don't use them, they will end up in the trash bin again.
The curry leaves made their first debut in my Nestum Butter Prawns-Next time when you see cereals, you should not just say "Got Milk?"
Now, the curry leaves are making an appearance in Prawns in Spicy Milk Sauce-So, in future when you see prawns, you can say "Got Milk?" ! Yey!
Prawns in spicy milk sauce(serves 2)
Ingredients:
-600g medium-size prawns; slit back, deveined and de-shelled
-1tbsp butter
-3-4tbsp curry leaves
-1tsp red chilli pepper flakes
-3tbsp fresh milk
Seasoning:
-1tsp sugar
-1/2tsp salt
-1tsp curry powder
Method:
1. Deep-fry prawns in hot oil till cooked. Dish and drain.
2.Melt butter in a pan and saute curry leaves and chilli flakes till fragrant. Add in milk, seasoning and bring to simmer
3.Add in prawns, stir-fry till well-mixed
4. Dish and serve
Tag: prawns, shrimps, spicy milk sauce
My mom would always ask me to sprinkle some corn flour on my food if I am doing any frying. She says that seals in the juices.
ReplyDeleteI usually use cornflour only for deep-frying, or when there's a need to thicken the gravy.
ReplyDeleteWah your curry leaves still look green and nice lah...mine now turn purple color liao...aiyo, wasted my money, I haven't cooked my Black Pepper Crab yet. :(
ReplyDeleteThink using some corn flour to "massage" meat (like chicken, pork) will soften it and make it more yummy... I will use corn flour also when frying prawns. Yes, i also use corn flour to thicken gravy too.
ReplyDeletegood morning to u, sunshine !! i had some "milk" w/omelette now. wahhh..very impressed w/how ur curry leaves stays so green after so long *salute* the lightly pan fried shrimps looks great ! goshh, my stomach just growled..
ReplyDeleteRM-some leaves also started to turn brown liao. I was thinking of adding ALL the leaves (maybe with some curry power) while cooking plain white rice to flavor up the rice...wonder can work ? or rice+leaves later all in the trash bin....uh-oh! Oooh....black pepper crabs...u tempting me again.
ReplyDeleteOmnivore-hahah....it's like baby, after bathing, need to apply powder(cornflour) to "massage" and soften....LOL!
Rice + brownish-purple curry leaves = bad idea.
ReplyDeleteMaybe we should considere Melting Wok's idea...fry them with oil and use it as salad dressing or to perk up stir-frys. Good idea!
Hmmm this dish gives me the impression that you got to make sure all the precious leaves are used up.
ReplyDeleteGood! Don't waste the leaves. I remember these leaves are used when mum makes muruku. Every round of deep frying the murukus, she will throw in a bunch and it sizzles up, smells so good. It's just from the garden. FOC.
Errr...used it twice lah...if not, like I bought the leaves just for one dish...hahahhah
ReplyDeleteWah...u very lucky leh...even curry leaves FOC...