Creamy Custard Prawns (2002)

At Red House, we believe in pleasing all our customers. So when we were serving our Butter Prawns, which was and still is a hot favourite, we were receiving feedback that the dish although extremely tasty was a little too dry and a tad too greasy. We therefore set out and experimented in hopes of creating a dish that was still butter-based, not deep-fried and yet was able to retain the juiciness of our Tiger Prawns. The result was simply amazing! A creamier, juicier version of an all-time favourite that still embraces its Eastern roots with a generous helping of exotic spices.