Ingredients:

300g big prawns, shelled with tails intact
100g tempura flour
Cold water

3 tbsp chopped garlic
1 tbsp flour
200 ml F&N Evaporated Milk
200 ml water
Cooking oil

Some chopped spring onions
Some chopped birds eye chilies

Method:

1. Cut prawn into half to the tail end.

2. Mix tempura flour with cold water. (Amount of water as per instructions on the packet).

3. Heat enough oil to deep fry prawns. Dip prawns into batter and deep fry till crispy and lightly brown. Leave to drain on kitchen paper towels.

4. To make garlic sauce, heat butter and sauté garlic for 1 minute, then add in flour and continue to fry until mixture starts to bubble. Add in F&N Evaporated Milk mixture, stirring all the time until garlic sauce thickens.

5. Spoon garlic sauce over prawns, sprinkle spring onions and chilies and serve immediately.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 4