Ingredients
- Prawns or chicken
- Birds eye chili (3)
- Curry leaf (as needed)
- Evaporated milk or full cream milk (120gm)
- Butter (1 tbsp)
- Sugar (1 tsp)
- Salt (1/2 tsp)
Directions:
- Heat wok on high, add oil
- Turn heat to medium, add shrimp and stir until just cooked. Remove from wok
- Add a touch of oil to the wok, then add curry leaves, chili and butter. Turn hear to low
- Add in evaporated milk and turn to high heat
- When bubbling, add prawns back in, then simmer on low or medium until sauce is desired consistency