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
- 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