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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Cereal Prawn

  • 1 kg fresh large prawns, trimmed and deviened
  • 120 g QBB Ghee butter
  • 100 g plain oats or cereal
  • 3 cloves garlic, finely chopped
  • some curry leaves
  • 5-7 red chilli padi, finely sliced
  • 1 tbsp sugar
  • salt to taste
  • QBB Ghee for frying

  1. Trim prawns, cut off antennae and devein the prawns, rinse and drain.
  2. Heat QBB Ghee in a small deep pot, deep fry the prawns in batches until golden brown. Remove and drain on paper towel.
  3. Melt QBB Ghee butter over low heat, fry garlic, curry leaves and chilli padi until fragrant. Add in the cereal and sugar, stir fry briefly.
  4. Add in prawns, salt to taste and coat with oats mixture evenly for about 30 seconds.
  5. Serve hot with rice.

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