Evaporated Filled Milk
Cut the prawns into butterflies and remove the veins.
Mix tapioca starch, cayenne pepper, sugar, salt and egg until it forms a batter.
Dip the prawns in the batter and coat with rice flour.
Deep-fry the prawns in hot oil for 5 minutes.
Chop garlic, ginger and dried cranberries. Set aside.
Melt butter and cook garlic and ginger until fragrant.
Add in miso paste, flour, and toasted sesame seed.
Add in MARIGOLD Evaporated Filled Milk and salt and turn up the heat while whisking continuously.
Ready to serve with prawns.
Wash the prawns before peeling to retain its natural sweetness.
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