This is the 1 dish that I've cooked on a once a year basis, and each time happen to be during CNY...
I've cooked this once again on the eve of CNY. (total 3 times to-date)
Perhaps this is a simple trick of mine - to not cook this too many times during the year, so that each time, my family member would have forgotten the taste from the year before, and will fall in love with dish all over again.
You will be pleasantly surprised with how good this taste, just through this rather simple recipe :
(this recipe was from Malaysian Women Weekly)
1 tbsp oil
2 tbsp chilli sauce
3 cloves garlic, crushed
2 pinches turmeric powder
2 1/2 tbsps lemon juice
300ml thickened cream
salt to taste
1. Heat butter and oil in wok over medium fire till frothy. Add chilli sauce, garlic and turmeric. Stir for 1 min.
2. Add lemon juice. Simmer over low fire, stirring for another min. Stir in cream. Bring to boil, then reduce fire and simmer for 4 to 5 mins or until sauce thickens.
3. Add prawns. Cook, stirring occasionally for 3 to 4 mins or until prawn changes colour. Season to taste with salt.