• Prep Time 20 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 600g large prawns, keep whole
  • A little tapioca flour
  • 1 tsp chopped garlic
  • Milk crisps
  • 100g butter
  • 100ml evaporated milk
  • Butter sauce
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp Shao Hsing Hua Tiau wine (optional)
  • 100ml evaporated milk
  • 100ml fresh chicken stock


  1. Lightly sprinkle a little tapioca flour over the prawns then deep-fry in hot oil until lightly golden. Remove and drain from oil.
  2. Put butter and evaporated milk into a preheated wok. Stir continuously over medium heat until the butter and milk start to form milk crisps. Strain the crisps in a fine wire mesh sieve to remove excess oil.
  3. In another clean wok heat one teaspoon butter. Sauté garlic until fragrant. Add the sauce ingredients and allow to come to a boil.
  4. Return the prawns to the wok and bring to a simmering boil. Cook for 2-3 minutes.
  5. Dish out onto a serving platter and top with the prepared milk crisps. Serve at once.

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