Cooking methods: 1. Boil potatoes until tender. Set aside. 2. Preheat a deep frying pan and cook butter and oil until frothy. Add chili sauce, garlic and turmeric. Stir for 1 minute. 3. Add lemon juice. Leave to simmer, stirring for another minute. Stir in cream. Bring to boil, then reduce heat and simmer for 4 to 5 minutes or until sauce thickens. 4. Add prawns and potatoes. Stir occasionally for 3 to 4 minutes, or until the prawn changes color. Add in pepper. 5. Stir in spring onions. Serve on toast or plain rice.
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