Ingredients:
Garlic
Thai Sos Chili
Margarine
Butter
Brown Sugar
Soy Sauce
Pepper
Catsup
Cornstarch
Oil for Frying
Fresh Market Tiger Prawns
1. Clean your prawns, DO NOT REMOVE SHELL.
A. Devein prawns, cut head using a scissors (do not remove)
B. And also cut body shell, cut meat to devein around 40% way. (not half way)
2. Preheat oil, deep fry our prawns. If desired, you can dredge prawns in cornstarch before frying. Any will do. Make sure you pat dry our fried prawns to remove excess oil.
4. On a separate pan, heat butter and margarine, add in crushed garlic, thai sos, brown sugar, Soy sauce, pepper and catsup. Turn to very low heat.
5. Prepare cornstarch mixture, add in to sauce and wait till it thickens.
6. Arrange prawns into serving dish, pour in Chili butter-Garlic sauce, then serve.
Ingredients for White Sauce:
Crushed Garlic
Elle & Vire Cooking Cream (1Lt)
Butter Half Bar or more
Cream Cheese
Salt
Chopped Parsley
Fresh Market Clams
Pasta (Spaghetti/ Angel Hair or simply any pasta will do)
1. Heat pan, add butter then garlic.... followed by cream, cream cheese.
2. Add Salt to taste.
3. Add in washed Clams (Can also add squid or shrimps), boil to very low heat, and wait until Clams had opened their shells.
4. Arrange on serving plate, garnish with chopped parsley. Then serve hot.
TIPS!
You can make this white sauce recipe on bread dip or baked mussels/oysters filling... This is simply the best and yet really easy to make.
I hope you will enjoy this recipe as much as I did!
Ingredients for White Sauce:
Crushed Garlic
Elle & Vire Cooking Cream (1Lt)
Butter Half Bar or more
Cream Cheese
Salt
Fresh Market Mussels (Pre Boiled)
1. Heat pan, add butter then garlic.... followed by cream, cream cheese.
2. Salt to taste. Set aside.
3. Boil your mussels (or any seafood), drain.
4. Arrange on serving plate, pour white sauce over it. Then serve hot.
5. Toast your bread on the side to create sides on this dish.
TIPS!
You can make this white sauce recipe on your pasta, bread dip or baked mussels/oysters filling... This is simply the best and yet really easy to make.
I hope you will enjoy this recipe as much as I did!
