Spicy Lemongrass and Curry Leaf Tiger Prawns

One of the most memorable dinners we had during our vacation in Singapore was at the home of our dear friend Jeffrey Lim aka "Ah Lau" to his childhood friends. I was told by Ming that the nickname "Ah Lau" meaning 'old man' stuck because Jeffrey had a tendency to whinge a lot as a kid.The funny thing was, the nickname was given to him by his own mother, the brilliant lady that cooked us that awesome dinner.
Of all the dishes Mrs.Lim served us, I was especially impressed with this dish. She generously shared her recipe with me and now I'm sharing it with you.

You will need..

• 1/2 kg Large Tiger Prawns, cleaned, shell intact
• 1/3 cup chopped lemongrass
• 3 stems of curry leaves, stems removed
• 1 birdseye chilli, sliced finely
• 3 shallots, minced
• 2 cloves garlic, minced
• 1tsp sugar
• 2tsp chicken powder
• 1/3 cup full cream fresh milk
• 11/2 tbsp vegetable oil for stirfrying
• 4tbsp vegetable oil for shallow frying

How to..

• Heat the 4tbsp of oil and shallow fry the prawns on both sides. Remove and set aside.
• Remove some oil leaving only about 1 1/2 tbsp in the wok. Put the shallots, garlic, chilli, lemongrass and curry leaves into the hot wok and stir till fragrant.
• Add friend prawns, sugar and chicken powder and stir for about ten seconds before adding the milk
• Add in the milk and stir until most of the milk has been absorbed. Remove and serve immediately