Season the prawns with sea salt, ground black pepper and peanut oil. Turn the grill on high and grill the prawns for about 4 to 5 minutes on each side.
Melt the butter in a saucepan, add chilies, garlic, curry leaves and fry the mixture until fragrant, about 1 ½ minutes. Add flour and stir until well combine.
Mix in the cream and bring it to a boil. Lower the heat and let is simmer for about 2 to 3 minutes, or until the sauce has thicken. Season the sauce with black pepper and sea salt. Serve immediately with grilled prawns. (Optional- Prawns can be cook together with the sauce for about 2 minutes.)
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