We didn't join the crowd having a Father's Day meal. In fact, by the time son got home from his Confirmation camp, it was already pass lunch time.
The confirmation camp was really good for son. He was able to open up his feeling and declared it in his letter. Both hubby and I cried upon reading his letter to us. We were really glad that he finally spoken his inner feeling and was able to see that despite what we went through all these years, my love for him is unquestionable.
I hope moving forward, he will feel more loved even though that I nag and scold. hahahah.. I am so happy that the barrier is lifted for him.
Anyway, son is off to his soccer trip to Vietnam tomorrow. These days, kids are really lucky.
Enough said, since we didn't go out, I decided to cook that 1kg prawns that I bought. It was a really hilarious sight having my helper in the kitchen. She is totally alient to cooking. She behaved as if she is a teen cooking for the first time. Guess I will have a long way with her in this aspect.
This dish, Butter Prawn was a hit with hubby and son. In fact, son was lapping up everything! He must been deprived of home cooked food for the last 4 days. Daughter was disappointed as she helped to prepare this dish but yet can't take much because of the spicessness. Haiz.... girl you just got to learn to acquire this taste bud or else, all of us will be deprived from food with heat.
Happy Father's Day!
Source: Modified from Rasa Malaysia.
What you need:
500g large prawns
Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry.
Heat oil and deep fry the prawns. Drain and set aside.
Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant.
Add prawns, sugar, soy sauce and wine.
Cook over high heat for 1-2 minutes, stirring frequently.