Ingredient and Portion
Petai and Prawns with Butter Sauce Recipe 奶油臭豆炒虾球食谱
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Petai can be enjoyed even in butter sauce too! Not just the ordinary Sambal, this is refreshing too!
臭豆有一种很独特的味道，不是说有的人都能接受，就像榴莲一样，喜欢吃的就非常的爱了。每次都只会煮叁巴臭豆吗？不如今天来个新尝试，就是奶油臭豆炒虾球， 这么独特的食谱，怎么能错过呢？
臭豆有一种很独特的味道，不是说有的人都能接受，就像榴莲一样，喜欢吃的就非常的爱了。每次都只会煮叁巴臭豆吗？不如今天来个新尝试，就是奶油臭豆炒虾球， 这么独特的食谱，怎么能错过呢？
Ingredients / 材料：
100g "Petai" (halved) / 臭豆 100克（剥开）
300g medium prawns / 中虾 300克
1 stalk curry leaf (leaves only) / 咖喱叶 1串（取叶）
10 bird's eye chilies (flatten) / 朝天椒 10条（拍扁）
1 tbsp margarine / 玛芝琳/ 菜油 1大匙
2 tbsp Evaporated milk / 淡奶 2大匙
Marinade / 腌料：
1/2 egg / 鸡蛋 1/2个
2 tbsp tapioca flour / 薯粉 2大匙
100g "Petai" (halved) / 臭豆 100克（剥开）
300g medium prawns / 中虾 300克
1 stalk curry leaf (leaves only) / 咖喱叶 1串（取叶）
10 bird's eye chilies (flatten) / 朝天椒 10条（拍扁）
1 tbsp margarine / 玛芝琳/ 菜油 1大匙
2 tbsp Evaporated milk / 淡奶 2大匙
Marinade / 腌料：
1/2 egg / 鸡蛋 1/2个
2 tbsp tapioca flour / 薯粉 2大匙
Seasoning
1/2 tsp salt / 盐 1/2小匙
1 tsp sugar / 糖 1小匙
1/2 tsp chicken seasoning powder / 鸡精粉 1/2小匙
1 tsp sugar / 糖 1小匙
1/2 tsp chicken seasoning powder / 鸡精粉 1/2小匙
Method
(1) Remove the prawn's shell, split them in half from the back about halfway along, rinse and pat-dry. Season with marinade, deep-fry in the hot oil until cooked and golden in colour. Dish out, keep aside.
中虾去壳，从背部切开，洗净后 抹干水份，加入腌料拌匀，再用热油炸熟呈金黄色，捞起备用。
(2) Parboil "Petai" in the hot oil, remove and leave aside.
臭豆先用热油稍微泡一下（拉油）, 盛起留用。
(3) Melt the margarine in the hot wok, stir-fry curry leaves and bird's eye chilies until fragrant, add in Evaporated milk and seasoning, cook over a low until the sauce is thicken.
烧热镬，煮溶菜油，炒香咖缠叶 和朝天椒，加入淡奶和调味料以 慢火煮至汁浓。
(4) Add in prawns and "Petai", stir-fry briskly until well combined. Dish up, serve hot.
加入虾球和臭豆兜炒片刻，即可上桌。
中虾去壳，从背部切开，洗净后 抹干水份，加入腌料拌匀，再用热油炸熟呈金黄色，捞起备用。
(2) Parboil "Petai" in the hot oil, remove and leave aside.
臭豆先用热油稍微泡一下（拉油）, 盛起留用。
(3) Melt the margarine in the hot wok, stir-fry curry leaves and bird's eye chilies until fragrant, add in Evaporated milk and seasoning, cook over a low until the sauce is thicken.
烧热镬，煮溶菜油，炒香咖缠叶 和朝天椒，加入淡奶和调味料以 慢火煮至汁浓。
(4) Add in prawns and "Petai", stir-fry briskly until well combined. Dish up, serve hot.
加入虾球和臭豆兜炒片刻，即可上桌。
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