Prawn with Cream Curry Sauce

Name: Prawn with Cream Curry Sauce
Prep time: 10 min
Cook time: 12 min
Yield: 4
Ingredients: 12 large Tiger shrimps, size 16-20 ( in the shell, deveined); 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) pepper; 2 tbsp (30 mL) Vegetable Oil; 1 tsp (5 mL) red chili, minced; 1 tbsp (15 mL) curry leaves, minced; 1 tbsp (15 mL) curry powder; 2 tbsp (30 mL) unsalted butter; 1/2 cup (125 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk Fat Free Evaporated Skim Milk; salt and pepper to taste

Prep Time 10 mins

Cook Time 12 mins

Serves 4

Difficulty N/A

Ingredients

12 large Tiger shrimps, size 16-20 ( in the shell, deveined)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) Vegetable Oil
1 tsp (5 mL) red chili, minced
1 tbsp (15 mL) curry leaves, minced
1 tbsp (15 mL) curry powder
2 tbsp (30 mL) unsalted butter
1/2 cup (125 mL) Carnation^® Regular, 2% or Fat Free Evaporated Milk
salt and pepper to taste

Fat Free Evaporated Skim Milk

Directions

Step 1:

Marinate shrimp with salt and pepper for 15 minutes. Pat dry with paper towel, set aside.

Step 2:

Heat oil in pan over medium high heat. Stir fry the shrimps until cooked, about 5 minutes. Remove and set aside.

Step 3:

Carefully wipe pan and melt the butter over medium high heat. Add curry leaves, curry powder, red chili and stir fry until fragrant about 1 minute.

Step 4:

Add evaporated milk, and salt and pepper. Bring to a boil, stirring constantly, 5 minutes, or until thickened. Add shrimps, cook and stir 1 minute longer, until shrimps are coated.