Lemongrass Butter Prawns

Recipe sourced: Chef Bryan Ong  ~ Authentic Recipes From Province of Fu Zhou
Butter sauce:
Ingredients:
175g margarine
195ml evaporated milk
2 pandan leaves
1/4 tsp salt
1/2 tsp sugar

Method:
Combine all the ingredients and mix well.
Put into a saucepan, stir and cook until the oil separated, become a crumbs.
Dish up and leave to cool.
The remaining butter sauce can be kept in the fridge for later use.

Ingredients A:
500g medium size prawns, trimmed
4 cups oil for deep frying

Ingredients B:
1 tbsp butter
1 stalk lemongrass, chopped
1 pandan leaf, shredded thinly
2 chili padi, diced
2 sprigs curry leaves

Seasonings:
2 tbsp butter sauce (butter crumbs only) above recipe
1 tsp sugar
1/2 tsp chicken stock powder

Method:
Deep fry prawns in hot oil for 1 minute until cooked and drained, set aside.
Melt butter and stir fry the remaining ingredients until aromatic.
Add in butter sauce and stir fry until fragrant.
Add in fried prawns, sugar, chicken stock powder and stir fry quickly until well mixed.
Serve.