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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.

Butter Prawns

  • 10 medium sized tiger prawns
  • 60 g QBB Clarified Butter
  • 150 g evaporated milk
  • 4 small chilies
  • 5 sprigs curry leaves
  • 4 cloves garlic, sliced
  • 2 shallots, sliced
  • 20 small cherry tomatoes
  • salt and pepper

  1. Heat clarified butter in a pan and sauté chilies, curry leaves, garlic and shallots until fragrant.
  2. Add in prawns and cook until the shells turn red, then add in cherry tomatoes and continue to cook for another 5 minutes over medium heat.
  3. Add in evaporated milk and cook for another 3 minutes, then season with salt and pepper. Serve warm.

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