Tested Recipe with Slight Adjustment Adapted from Li Fang Lee’s 4 Flavours
300g large prawns (trimmed)
2 tbsp baby dried shrimps
1 tbsp chopped garlic
1 tbsp chopped shallot
3 sprigs curry leaves (discard the stems)
1 tbsp chilli boh
4 tbsp unsalted butter
1 tbsp light soy sauce
1 tsp vegetarian oyster sauce
1 tsp seafood curry powder
½ tsp sugar
2 tbsp water
- Heat up 2 tbsp of unsalted butter in a non-stick skillet, pan-fry the prawns until turn pink. Remove and set aside.
- Add in another 2 more tbsp of unsalted butter, saute the baby dried shrimps until fragrant.
- Add in chopped garlic, shallot, chilli boh and curry leaves. Saute until fragrant.
- Add in pan-fried prawns and seasoning, stir to combine.
- Dish out and serve.