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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.

Coconut Masala Prawn

  • 2 tbsp​​ QBB GHEE
  • 1 tsp​​ Fennel, pounded coarsely
  • 5 ​​Cardamoms
  • 2 tsp​​Black peppercorns, pounded coarsely
  • 2 ​​Large onions, chopped
  • 8 cloves ​Garlic, pounded with the skin
  • 2 ​​Thin slices ginger
  • 2 ​​Green chillies, seeded and sliced
  • 4 ​​Pandan leaves, cut into 4 cm pieces
  • 3 ​​Medium tomatoes, sliced thinly
  • 1 tsp​​Turmeric powder
  • 2 tsp ​​Chilli powder
  • 300 ml ​Coconut water (from the young coconut or use water)
  • 1 tsp ​​Salt
  • 1 kg ​​Large prawns, peeled with tails intact
  • 80 g ​​Chopped young coconut meat

  1. Heat QBB Ghee and add in the fennel, cardamoms and black peppercorns and fry until aromatic.
  2. Add in the chopped onions and sauté until golden brown.
  3. Add garlic, ginger, green chillies and pandan leaves, sauté for 1 minute.
  4. Add chopped tomatoes, turmeric and chilli powders and sauté over low heat until tomato becomes pulpy. Add coconut water or water at this stage and cook the sauce until it thickens.
  5. Add prawns and young coconut and stir fry till prawns are cooked and masala coats the prawns (DO NOT OVER COOK THE PRAWNS).

    Preparation time: 15 minutes
    Cooking time: 15 minutes
    Serves: 8

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